Soup for Every Body : Low-Carb, High-Protein, Vegetarian, and More by Joanna Pruess

Soup feeds a person’s senses and body, so rather than feeling hungry or deprived, we feel good inside and out. Whether you’re lean or hoping to lose some extra pounds, a child or in your ninth decade, a vegetarian or meat lover, rich or poor, there’s ample room in your diet for soups. We eat soup for lunch, late at night, for dinner and even sometimes for breakfast. Delicious soup is simple to make and as versatile as can be. It’s just the ticket in this day and age, when the pleasures of cooking are often forgotten in the rush to go, go, go. But with a couple of chops of a knife or pulses in a food processor, a little of this and of that-be it vegetables, herbs, chicken or leftovers, along with some liquid-becomes a whole meal. Add or subtract some key ingredients and you can create a soup that fits everyone’s tastes and diets-often from the same pot! To make good soups, says Joanna Pruess, you simply need to love them. This unique collection of recipes includes her favorites, from Mighty Minestrone to Curried Mango Soup with Lobster. Readers will adore her Hearty Roasted Onion Soup with Parmesan Crostini, Thai Curried Chicken Soup, Shrimp and Sausage Gumbo, and Broccoli Almond Soup. She includes tempting garnishes to serve with these delicious creations, such as Parmesan-Black Pepper Wafers and Chili-Crusted Pumpkin Seeds, as well as a chapter of basic stock recipes, including suggestions on how to improve store-bought products. Novice and accomplished cooks alike will find these recipes easy and satisfying. Soup stands out in any culinary repertoire: Few foods can claim to be elegant and rustic, hearty and delicate, delicious when served hot and cold as a first course orwhole meal and even dessert. Winter or summer, any season of the year is soup time. And, happily there are very few “no’s” in the process. So have some soup. It’s good for you!