The Soup Book: 200 Recipes, Season by Season

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Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret.

This has to be one of my own top of the pops favourites and has proven to be one of my most popular recipes.

A must-have cookbook for cooks looking for inventive ways to avoid waste and use up vegetables or pantry items and budget-conscious cooks looking for nutritious, filling recipes as well as health-conscious cooks looking for recipes that will help them reduce their calorie intake. This is a smart soup, great if you're entertaining, and now that the mussels come with much of the cleaning. A mix of nostalgic, old-school recipes and creative, new recipes, there’s a little something for everyone. This soup cookbook came out of my travels in Thailand and includes many traditional soups that you’ll never find in Thai restaurants. There are chapters on Asian soups (of course), creamy vegetable soups, seafood-based soups, and meat-based soups.

This is a smart soup, great if you're entertaining, and now that the mussels come with much of the cleaning and scrubbing already done, it isn't half the bother it use. It has recipes for almost every type of soup imaginable – thin, thick, creamy, chilled, fruit-based, nut-based, wine and beer-based, veggie-based, meat-based, fish-based, chowders, bisques, and stews. This has to be one of my own top of the pops favourites and has proven to be one of my most popular recipes with everyone over the years. Jenny McGruther of The Nourished Kitchen really knocks it out of the park with this beautifully photographed book chock full of traditional recipes like Yucatan-style chicken and lime soup, Galician pork and bean stew with greens, Irish vegetable soup, and a Rhode Island clam chowder. p>

Whether you’re looking for a hearty meal-in-a-bowl or an elegant starter – or you just want to add a few more vegetarian and vegan recipes to your repertoire – this ultimate book of soups is one you’ll turn to again and again.Yes, I wrote New England Soups from the Sea and I’m not going to be modest about including it here (or my other soup cookbooks below).

There are few things more comforting than making a real French onion soup - slowly cooked, caramelised onions that turn mellow and sweet in a broth laced with white wi. Yes, I want good recipes and good photos are always nice but I also want to read about the author’s personal experience with the recipes. I’ve found that between 50-100 recipes is the sweet spot where I can experiment with a handful of recipes without feeling overwhelmed.

This recipe first appeared in The Food Aid Cookery Book, published in 1986, and was contributed by Mary El-. My friend Neville, who has a house in Andalusia surrounded by almond trees, gave me this supremely wonderfu. You can learn to make simplified versions that take less than an hour, versions using a pressure cooker or crockpot, and the more traditional versions, slowly simmered for hours upon hours on the stovetop. Whether you’re looking for a hearty meal-in-a-bowl or an elegant starter – or you just want to add a few more vegetarian and vegan recipes to your repertoire – this ultimate book of soups is one you’ll turn to again and again. The recipes are organised first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have to hand.