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The 30-Minute Vegan: Soup's On!: More than 100 Quick and Easy Recipes for Every Season by [Reinfeld, Mark]
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The 30-Minute Vegan: Soup's On!: More than 100 Quick and Easy Recipes for Every Season Kindle Edition


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Review

."..The male equivalent to a vegan Rachael Ray--his recipes are flavorful and approachable and certainly have the same potential for mass appeal."--"Publishers Weekly"


"Publishers Weekly", 12/6/13
"Mark Reinfeld may be the male equivalent to a vegan Rachael Ray--his recipes are flavorful and approachable and certainly have the same potential for mass appeal...Reinfeld's enthusiasm for diverse cuisines sets the book apart...Omnivores and vegans alike will appreciate the book's breadth and depth, as well as the limited call for esoteric or arcane ingredients...A terrific resource when the urge for a comforting soup hits."

"Publishers Weekly", 12/6/13

"Mark Reinfeld may be the male equivalent to a vegan Rachael Ray--his recipes are flavorful and approachable and certainly have the same potential for mass appeal...Reinfeld's enthusiasm for diverse cuisines sets the book apart...Omnivores and vegans alike will appreciate the book's breadth and depth, as well as the limited call for esoteric or arcane ingredients...A terrific resource when the urge for a comforting soup hits."

InfoDad.com, 12/26/2013

"Vegans who enjoy soups and like spending time in the kitchen will find plenty to keep them busy and satisfied here."

"Natural Solutions", February 2014

"Want a definitive guide to vegan soups? Then this is the cookbook for you."


"Taste for Life", February 2014

"Award-winning chef Mark Reinfeld will inspire year-round soup supping...you'll love getting your soup on with this inspiring book!"

Vegetarians in Paradise, February 2014
"Mark Reinfeld has added another 30 minute gem to his list of books that make vegan cooking so much easier and peaceful. The recipes are not only delicious, but they also display the mantle of good health."

"Energy Times", 3/28/14
"Covers everything from creating flavorful all-vegan tock to making creamy soups that don't require the usual dairy finish."

"Natural Awakenings Miami", April 2014
"Reinfeld's 30-minute cookbooks are a fantastic solution for both vegans and non-vegans who love the taste of Europa and Asia and thought these were unattainable. These are a must have for those whose time and kitchen experience are limited."

"Chicago Tribune", 4/11/14
"[Mark Reinfeld's] latest winner."

Green Book Festival Awards 2014: Honorable Mention

"Publishers Weekly," 12/6/13
"Mark Reinfeld may be the male equivalent to a vegan Rachael Ray--his recipes are flavorful and approachable and certainly have the same potential for mass appeal...Reinfeld's enthusiasm for diverse cuisines sets the book apart...Omnivores and vegans alike will appreciate the book's breadth and depth, as well as the limited call for esoteric or arcane ingredients...A terrific resource when the urge for a comforting soup hits."
InfoDad.com, 12/26/2013
"Vegans who enjoy soups and like spending time in the kitchen will find plenty to keep them busy and satisfied here."
"Natural Solutions," February 2014
"Want a definitive guide to vegan soups? Then this is the cookbook for you."

"Taste for Life," February 2014
"Award-winning chef Mark Reinfeld will inspire year-round soup supping...you'll love getting your soup on with this inspiring book!"
Vegetarians in Paradise, February 2014
"Mark Reinfeld has added another 30 minute gem to his list of books that make vegan cooking so much easier and peaceful. The recipes are not only delicious, but they also display the mantle of good health."
"Energy Times," 3/28/14
"Covers everything from creating flavorful all-vegan tock to making creamy soups that don't require the usual dairy finish."
"Natural Awakenings Miami," April 2014
"Reinfeld's 30-minute cookbooks are a fantastic solution for both vegans and non-vegans who love the taste of Europa and Asia and thought these were unattainable. These are a must have for those whose time and kitchen experience are limited."
"Chicago Tribune," 4/11/14
"[Mark Reinfeld's] latest winner."
Green Book Festival Awards 2014: Honorable Mention
San Francisco Book Review, 5/2p/14
"These recipes, ranging from vegetable-based to creamy to raw and dessert soups, feature commonly used items to create appetizing, uncomplicated soups that will make you reconsider vega

About the Author

Mark Reinfeld, founding chef of the celebrated Blossoming Lotus Restaurant, has been preparing inspired vegan and live food cuisine for more than fifteen years. His Vegan Fusion World Cuisine has won nine international awards, including a Gourmand Award for "Best Vegetarian Cookbook in the USA." He is also the author of The 30-Minute Vegan, The 30-Minute Vegan's Taste of the East, and The 30-Minute Vegan's Taste of Europe. He teaches vegan and raw food workshops and immersions internationally and online at veganfusion.com. www.veganfusion.com

Product details

  • Format: Kindle Edition
  • File Size: 3974 KB
  • Print Length: 288 pages
  • Publisher: Da Capo Lifelong Books (26 Nov. 2013)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B00E257TQ2
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Enabled
  • Average Customer Review: Be the first to review this item
  • Amazon Bestsellers Rank: #1,080,612 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 4.8 out of 5 stars 35 reviews
40 of 42 people found the following review helpful
5.0 out of 5 stars Already a family favorite! 24 Nov. 2013
By Adrienne H - Published on Amazon.com
Format: Paperback Verified Purchase
Love this book! I have a lot of vegan cookbooks, but Mark's are my favorites. Just got this cookbook and hard a hard time deciding which soup to try first. Tonight I made the "un-chicken noodle soup" for my boys, who are not vegan. The 9 year old declared it "the best soup ever" and the 13 year old boy actually thanked me "for preparing the delicious dinner". High compliments from these two!
62 of 72 people found the following review helpful
3.0 out of 5 stars Recipes forced into "30-minute" category 22 Dec. 2013
By I Do The Speed Limit - Published on Amazon.com
Format: Paperback
If you spend a few hours on one of these recipes, you can easily create terrific and succulent soups. Spend 30 minutes on one of these recipes and you are cheating yourself and your family. You may be a fan of Mark Reinfeld's books, but I can only give this a 3-star rating based on the fact that he's tried to force these lovely recipes into the "30-Minute Vegan" sales pitch. And, yes, if you've not looked through one of his cookbooks before, be forewarned that it is a sales pitch for his many vegan ventures.

The 30-minute timer goes on after your ingredients are assembled; after you've heated up your grill; after you've chopped your ingredients (unless you can multi-task some of the prep work.)

The 30-minute time does NOT include the time it takes to prepare your own broth: His worthwhile broth recipes take up to 45-60 minutes or longer to get full flavor. To fall within the 30-minute time frame, you will be using water or store-bought broth. You will not have time to saute any onions or other veggies.

It is interesting to note, (and appalling to me), that the author--while claiming these recipes are accomplished in 30 minutes--at the same time says that in order to get full flavor you should take the time to saute your vegetables, cook the soup longer and use home-made broths.

Hey, if you are vegan; and if you don't really require the soups to be complete in 30 minutes; and if you don't have any other soup cookbooks, this may be the perfect book for you. Don't ding me for giving it a 3-star rating: Because I've given you information to make your own decision, and am not trying to force you to my opinion.

You should also be aware that there is a chapter for raw soups--and those are not affected by the time limit.

This author has a very weird idea about "master" recipes: Kind of like a mix and match way of going about developing your soup: He suggests that you take this and that from one food group (for instance, your liquid base); then take this and that from another food group (for instance, your herbs and spices); then take this and that from another food group (for instance, your veggies) and combine them to form your own unique soup. Excuse me, but I thought that was what cookbook recipes were supposed to provide me with: Tried and true matching of ingredients, a flair for creating that only really good chefs and cooks have......I like to concoct, but I don't think a cookbook should be touting the reader's concoctions over the author's recipes.....

*I received a temporary download of this cookbook from the publisher, through NetGalley.
9 of 9 people found the following review helpful
5.0 out of 5 stars Another Winner! 9 Jan. 2014
By kim miles - Published on Amazon.com
Format: Kindle Edition
We're big on soup around here, especially in the colder months, and this book was an instant hit in my house.

There are sections within the book focusing on Vegetable-Based Soups, Soups and Stews with Grains, Legumes, and Pasta, Creamy Blended Soups, and even Raw Soups and Dessert Soups. There's also a chapter in the beginning on the Art of Soup Creation, and one at the end on Garnishes and Sides.

Deciding which recipe to try first wasn't easy. Would it be Fried Green Tomato Soup au Gratin? Or maybe African Peanut Soup? Or Vietnamese Pho Real Bowl or Veggie Coq au Vin or New England Chowder? I finally settled on the Mideast Chickpea Soup because I had just cooked up a big batch of sprouted chickpeas. It was perfect timing.

The night I set out to make what my husband now says is his Very Favorite Soup Ever, the electricity went out, and there I stood, in a dark kitchen with a bowl of beans and a pile of chopped vegetables in front of me. Fortunately it's winter, and we had a good fire going in the wood stove. I moved my soup project into the living room and cooked it over wood heat. It came out a little bit different from the recipe because I didn't have electricity to run the blender. Not a problem! I improvised with a potato masher, and we had a less creamy but still absolutely delicious soup. Since then I've made several of the other recipes, always with terrific results.

One of the things I love about Mark's recipes is that they're flexible. You can always feel free to substitute, add, subtract, and get creative. In my experience, soup has been kind of a use-what-you-have meal, but this book takes it to another level. Mark's creativity with flavors and cuisine fusions really shines in this book. Something as simple as soup can truly be an inspired meal. With this gem in my collection, winter meals (and beyond) are looking like a lot more fun.
12 of 14 people found the following review helpful
5.0 out of 5 stars Great way to get started eating healthy. Fast and easy. 2 Dec. 2013
By Stephanie Perkins - Published on Amazon.com
Format: Paperback Verified Purchase
This is a great handbook if you are taking the plunge and making the commitment to eat healthy. The author does a great job with overview of vegan soups and a solid summary of common ingredients in vegan dishes. He sticks to the 30 minute prep/cook time so these really are meals that you can prepare if you are a person with a hectic schedule. I ordered a second copy to give as a gift.
5 of 5 people found the following review helpful
5.0 out of 5 stars Warming, Hearty, Deliciously Nourishing Gourmet Meals in Less Time than It Takes to Get Take Out 10 Feb. 2014
By Gail DR - Published on Amazon.com
Format: Paperback
It's not secret that I'm a huge fan Chef Mark Reinfeld's The 30 Minute Vegan series of books. (Just read my earlier reviews.) Every edition is a winner, featuring recipes that are so layered in complexity of flavors, it's hard to believe they can be prepared in under an hour, let alone, thirty minutes. Soup's On is jam-packed with more than 100 quick and easy recipes that will delight every palate. And we're not talking appetizer soups here. We're talking show-stopping dishes that are so nourishing, filling, and satisfying, you'll never think of soup as merely the prelude to an entrée again.

Along with a scrumptious variety of soups and stews, you'll find lots of delicious extras—from Herbed Bread Sticks to Red Pepper Coulis, Soup's On elevates the art of vegan soup-making to new culinary heights. While every soup and stew within the pages of this book stands on its own, each recipe comes with suggested variations, as well as the perfect accompaniments, so you won't have to guess how to put together an absolutely fabulous meal. Just a few of the recipes I have already made from Soup's on include Mark's sweet and spicy Brazilian Black Bean Soup with Baked Plantain. Black beans make this sumptuous Latin treat nutritious and hearty. Maple-baked plantain and a bit of freshly squeezed orange juice add a touch of sweetness, and jalapeño and chipotle pepper add a zesty bite. Raw Cashew Crème fraîche counterbalances the heat, and Candied Pepitas add another lovely touch of sweetness and a bit of crunch.

Mark's Asian-inspired Hot Pot with Soba Noodles, Seared Shiitake Mushrooms and Baby Bok Choy is a heavenly choice on a cold, wet, winter day. Broken down into three simple-to-prepare recipes for Baked Tofu, Seared Shiitake and Baby Bok Choy, and a savory noodle-and-vegetable-infused broth, you'll love how this dish comes together so easily. With clear and concise instructions, it's a breeze to flow from one step to the next, tackling more than one task at a time. While the noodles and broth are cooking, it's time to prepare the shiitake and bok choy.

If you love the sweet, smoky flavor of BBQ, then the recipe for down-home BBQ Tempeh and Roasted Corn Stew will satisfy your taste buds. I served it with Cosmic Double Corn Bread and topped it with toasted pepitas, but it would have been a complete meal all on its own. Mark's soul-satisfying Roasted Root Vegetable Soup is loaded with onions, carrots, fennel, parsnips, tomatoes, and sweet potatoes (I used yams). It's seasoned to perfection with just the right blend of herbs and balsamic. Topped with Tofu Feta, it's a Mediterranean feast in a bowl!

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Tuesday, February 04, 2014
The 30 Minute Vegan Soup's On!
Review and Giveaway
If you're a Hungry Vegan subscriber, then you know that I'm a huge fan Chef Mark Reinfeld's The 30 Minute Vegan series of books. Every edition (The 30 Minute Vegan, The 30 Minute Vegan's Taste of the East, and The 30 Minute Vegan's Taste of Europe) is a winner, featuring recipes that are so layered in complexity of flavors, it's hard to believe they can be prepared in under an hour, let alone, thirty minutes. The latest installment is called Soup's On, and it's filled with more than 100 quick and easy recipes that will delight every palate. And we're not talking appetizer soups here. We're talking show-stopping dishes that are so nourishing, filling, and satisfying, you'll never think of soup as just the prelude to an entrée again.

Along with a scrumptious variety of soups and stews, you'll find lots of delicious extras—from Herbed Bread Sticks to Red Pepper Coulis, Soup's On elevates the art of soup making to new culinary heights. While every soup and stew within the pages of Soup's On stands on its own, each recipe comes with suggested variations as well as the perfect accompaniments, so you don't have to guess how to put together an absolutely fabulous meal. Take for example, this sweet and spicy Brazilian Black Bean Soup with Baked Plantain.

Black beans make this sumptuous Latin treat nutritious and hearty. Maple-baked plantain and a bit of freshly squeezed orange juice add a touch of sweetness, and jalapeño and chipotle pepper add a zesty bite. Raw Cashew Crème fraîche counterbalances the heat, and Candied Pepitas add another lovely touch of sweetness and a bit of crunch.

Mark's Asian-inspired Hot Pot with Soba Noodles, Seared Shiitake Mushrooms and Baby Bok Choy is a heavenly choice on a cold, wet, winter day. Broken down into three simple-to-prepare recipes for Baked Tofu, Seared Shiitake and Baby Bok Choy, and a savory noodle-and-vegetable-infused broth, you'll love how this dish comes together so easily. With clear and concise instructions, it's a breeze to flow from one step to the next, tackling more than one task at a time. While the noodles and broth are cooking, it's time to prepare the shiitake and bok choy. What a beautiful presentation, don't you think?

If you love the sweet, smoky flavor of BBQ, then this delectable down-home BBQ Tempeh and Roasted Corn Stew is right up your alley. I served it with Cosmic Double Corn Bread and topped it with toasted pepitas. Until toasting pepitas (aka pumpkin seeds), I hadn't realized I enjoyed them so much. Pumpkin seeds are a great source of vitamin E, protein, iron, magnesium, and zinc. And toasting them for less than 20 minutes ensures that they're cooked under the threshold for unwanted changes to the seeds' healthy fats.

With another wave of Arctic cold air whipping through this week and anticipated temperatures dipping down into the teens, I will surely be making this soul-satisfying Roasted Root Vegetable Soup again. Loaded with onions, carrots, fennel, parsnips, tomatoes, and sweet potatoes (I used yams), it's seasoned to perfection with just the right blend of herbs and balsamic. Topped with Tofu Feta, it's a Mediterranean feast in a bowl!

I could go on and on about all of the recipes I've made from Soup's On so far, each one a delightful surprise, more delicious than the last. The 30 Minute Vegan Soup's On will have you turning out tasty, filling, and hearty bowls of goodness in less time than it takes to order takeout. And your meals will be so much more delicious, nutritious, and satisfying than anything you'll find on a takeout menu. While we're still in the midst of winter's cold embrace, get your hands on a copy of this wonderful book. The recipe for Seared Shiitake and Baby Bok Choy alone, is worth the modest cover price. And if you enjoy slurping soup in the warmer months, you'll be covered, because there are lots of spring and summer soup recipes in Soup's On, too!
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