The 30-Minute Vegan: Soup's On! More than 100 Quick and Easy Recipes for Every Season

In this definitive guide to vegan soups, -- award-winning chef Mark Reinfeld gives you all the tools and tips to create easy, flavorful meals -- within thirty minutes or less. Prepare to feast upon a wide array of plant-based soups-from consomm's to stews, chowders to raw and dessert soups. From a selection of stocks to irresistible toppings and accompaniments, these inspired recipes cover a broad spectrum of international cuisine.

Soup's On! contains an inspiring foreword by Dr. Neal Barnard and is divided into six sections:

Part One: The Art of Soup Creation, -- with recipes for stocks such as Roasted Vegetable Stock, Mushroom Stock, and Dashi;
Part Two : Vegetable-based Soups, --including favorites such as French Onion Soup, Thai Coconut Soup with Lemongrass, Mayan Tomato and Corn, and African Peanut;
Part Three: Soups and Stews with Grains, Legumes and Pasta, -- with classics like Wonton Soup, Matzo Ball Soup, Himalayan Dahl, and Brazilian Black Bean with Baked Plantains;
Part Four: Creamy Blended Soups, -- with crowd pleasers like New England Chowder, Roasted Squash with Coconut, Creamy Fire-Roasted Tomato and Dill, and Cheesy Cauliflower Soup;
Part Five: Raw and Dessert Soups, -- including cutting edge recipes for Spicy Strawberry Soup, Golden Gazpacho with Saffron, Raw Corn Chowder, and Raw Chocolate Mint Soup with Raspberries;
Part Six: Garnishes and Sides, -- with recipes for Candied Pepitas, Vegan Creme Fraiche, Herbed Croutons, and Corn Bread.

Soup's On! proves that you don't need meat or dairy -- or a lot of time -- to have a hearty, satisfying meal in a bowl!

Award-winning vegan chef Mark Reinfeld is the creator of Vegan Fusion, a platform for plant-based, vegetarian, raw, and gluten-free cooking classes and recipes. Reinfeld is the author of seven books, including the bestselling 30-Minute Vegan series, and offers food counseling services for companies like Google, Whole Foods, and Bon Appét Management. He is the 2017 inductee into the Vegetarian Hall of Fame.