Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison

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  • Roasted squash, pear, and ginger soup

    • Laura on November 23, 2015

      I confess to not having read the directions carefully before going to the grocery store. So, I bought already cut-up butternut squash to save myself some time, only to discover that the recipe calls for using the peel and seeds of the squash to make a broth. Whoops! Well, I improvised and just used chicken stock instead. The soup was wonderful, so can only imagine how great it would be with the properly-made broth. Despite so few ingredients, the flavors were really prominent. I will say that the soup was really thick, despite my thinning it with additional broth. I would add even more in future. This soup would make a perfect starter for Thanksgiving dinner.

    • TrishaCP on June 21, 2013

      Maybe the perfect fall soup, with minimal ingredients- basically what's in the title plus an onion and water. The stock is made using the seeds and peels from the squash (I used a butternut) and I love that technique because there is so much flavor to be found there. A few notes. First, I usually don't like to bother with the fussiness of straining a soup unless it is for company, but in this case it is a must to remove the fibers from the ginger. Second, there are multiple steps that take a bit of time, but all of them are necessary to make the flavors shine so don't be tempted to skip any. Finally, I ended up with about 3 cups of squash (rather than 2 as called for in the recipe) and that was totally fine- I still had a good consistency and actually wonder if 2 cups would be enough.

    • michalow on October 29, 2017

      A fall favorite--lots of flavor with few ingredients. It's worth the effort to make the stock and pass through a strainer. I think the pear flavor comes through better if you serve without the creme fraiche. Better second day and freezes well.

  • Black bean soup with chile, coconut milk, and lime

    • ccav on May 07, 2021

      This was very nice. Addition of fresh lime and additional cilantro when serving brighten flavors. Served with jasmine rice

    • Avocet on May 08, 2021

      Made this for lunch today and it was excellent. I only used a 5.6 ounce can of coconut milk, and found it gave plenty of coconut flavor without being overly rich. I also sauteed some garlic along with the onion. Will definitely be making again. Thanks to ccav for piquing my interest with yesterday's comment.

  • Bean and pasta soup

    • britt on September 16, 2010

      This is good but simple. Don't leave out the toppings.

    • Lepa on July 22, 2016

      I make this at least twice a month and have been doing so for years. It is the meal that makes everybody in my family happy. I cook the beans with a parmesan rind to add flavor and puree all of the stock/bean/veg mixture before adding the pasta.

  • Black bean soup with cumin and cilantro

    • britt on September 16, 2010

      The topping is critical to the soup's yumminess.

    • Maura on February 03, 2016

      try soon

  • A green tortilla soup

    • britt on October 23, 2010

      If it's a bad time for tomatoes, I leave them out, and the soup doesn't seem to suffer for it. I use pepper jack cheese.

    • TrishaCP on March 09, 2019

      This was very flavorful, especially if you are generous with the lime. We puréed it and thought it was substantive enough with the tortillas, but corn might be nice here too.

    • Nancith on October 29, 2015

      I thought this soup had a nice texture to it as it was, but husband & son thought it lacked substance & could have benefited from the addition of corn &/or bell peppers. But they agreed that the flavor was warming & bright & rather delicious.

  • White bean and black kale minestra with farro

    • Emily Hope on December 03, 2010

      This was pretty tasty--made a double batch for a dinner party. Nothing unique or spectacular, just a solid soup recipe. Filling on a cold night.

    • jhappel on January 05, 2013

      The bread crumbs with rosemary and parmesan cheese make this dish.

  • A smoky one - tomato bisque

    • Emily Hope on September 11, 2011

      This is an easy, reasonably good variation on tomato soup that has the advantage of not needing to peel/seed the tomatoes ahead of time (though you do need to break out the food mill). But it doesn't have a lot of depth of flavor, even with the pimenton. I scaled up the recipe so it served four--this was easy to do.

  • Peanut soup, Senegalese style

    • TippyCanoe on March 10, 2013

      This soup recipe is such a great quick meal with ingredients that I usually have in the fridge or cupboard. I think it went from start to finish in about 20 minutes and despite the short simmer and having a water rather than a broth base, it has a nice, full flavor. I love the fact that Madison uses chopped cilantro stems in the base and then adds chopped cilantro to the top of the soup along with lime and yogurt. I sometimes add chopped sweet potatoes, which does add to the cooking time. Good curry powder is key!

    • Lepa on September 26, 2017

      This is a simple, quick and delicious soup made with items I always have on hand (tomatoes, peanut butter, coconut milk). I pureed it and added some rice to my kids' bowls to make it a bit heartier. Don't skip the lime and swirl of yogurt at the end- they really make the soup.

  • Pinto bean soup over rice with red chile and cheese

    • TrishaCP on April 07, 2014

      Not sure what happened, but I had a total recipe fail here, which is surprising as I usually find Deborah Madison to be highly reliable. I think the culprit was too much water-I used the amount called for under the pressure cooker method, and the resulting broth was bland and lacking in any decent flavor. I didn't find the unsoaked beans to be cooked within the 30 minutes she suggested (but to be fair, that could have been user error on my part as I am still new to pressure cookers), and an additional simmer did nothing to soften them or improve the broth. Disappointing waste of Rancho Gordo beans!

  • Quinoa, corn, and spinach chowder

    • TrishaCP on March 20, 2020

      This was a tasty and filling chowder. We didn’t use the egg, and subbed queso fresco for the feta since that was what was on hand.

    • shannonstoney on May 12, 2017

      This is very good. I added a little cream and some chipotle tabasco sauce.

  • Farro and chickpea soup for winter

    • TrishaCP on June 21, 2013

      The flavor profile when put together seems subtle for an entire pot of soup- rosemary, parsley, bay leaves and a rind of parmesan- but becomes more than the sum of its parts. (If making again, I might swap out the rosemary for some sage.) I decided to use more farro than the recipe called for (2 cups instead of 1 1/2), which made it more of a stewed farro dish than a soup, but that worked for me. I did find the broth to be quite thin, although the chickpea liquid is intended as the thickener, so if that doesn't work for you there may be some adjustments required.

  • Cream of barley soup with whole barley, leeks, and mushrooms

    • eliza on December 16, 2016

      I liked this soup a lot. I made several changes; I used all of the leek, not just the white part, and I did use a mild chicken stock instead of water. I also omitted the extra barley from the topping. For non vegetarians, this would be great topped with some crispy smoked bacon (but then again, wouldn't everything?). I think it will probably be even better the next day.

  • Red lentil and colorful vegetable soup

    • michalow on September 17, 2019

      I had modest expectations for this soup, but it turned out to be excellent. I made several tweaks, but it would be delicious as written too, I'm sure. My modifications were mostly for the sake of working with the ingredients I had on hand: skipped the cilantro, added some finely chopped cabbage, added 1/4 cup basmati for the last 20 minutes of cooking, used lemon instead of lime, and, inspired by the lentil-walnut recipe in the same book, stirred in a bit of muhammara before serving. I also used a mix of red and shasta lentils. I'm looking forward to the leftovers already.

  • Chickpea and spinach soup with bread crumbs

    • michalow on January 27, 2013

      Simple and good. I diced the carrots that simmered with the beans and included them for some color.

  • Winter vegetable chowder

    • michalow on January 01, 2013

      The toasted bread and cheese enhance this soup tremendously -- do not skip!

  • Cheese and broccoli soup

    • Nancith on December 03, 2020

      This was a wonderful bowl of soup! The big difference for me were the herbs used: bay leaf, marjoram & thyme. The herbal notes really shown in this. Not having enough broccoli, I did sub about half the amount with cauliflower. The amount of cheese is just enough. Definitely a do-again recipe,

  • Golden broth with slivered peas, cucumber, and yellow pepper

    • vox82 on February 03, 2019

      2/3/2019 - I loved this soup!

  • Navy bean and winter squash soup with sage bread crumbs

    • Lepa on March 15, 2018

      This was pretty good, especially with the sage breadcrumbs. I suspect it will make delicious leftovers. On balance, however, not sure I'll make this regularly as it involves a lot of work/chopping so the effort to result ratio isn't great.

  • Yellow pea and coconut milk soup with spinach, rice, and spiced yogurt

    • Lepa on July 22, 2016

      This is a complete meal in a bowl, with the rice, peas and spinach. It is my six year old's favorite meal and he will eat leftovers for lunch 4-5 days in a row without complaining. Love this soup.

  • Green spring soup of spinach, lettuce, and sorrel

    • shannonstoney on June 17, 2017

      I tried using old lettuce that was going to seed in this soup, but that lettuce made it too bitter.

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  • ISBN 10 076791628X
  • ISBN 13 9780767916288
  • Linked ISBNs
  • Published Feb 07 2006
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Ten Speed Press

Publishers Text

When I said I was working on a soup book, the response was often, "Oh, I love soup!" People enthuse about soup in a way that's so heartwarming it makes me feel as if I'm in the right camp... The soups in this book are based on vegetables, and many of these recipes are new ones for me. But some are soup classics, by which I mean some of those that have stood the test of time in my kitchen, (Quinoa, Corn, and Spinach Chowder) and those that are classics in the culture (Boston-Style Black Bean Soup). I've tried to streamline these dishes as much as possible without sacrificing goodness, so that you can easily enjoy them in your own kitchen. I hope you do enjoy making these soups and add them, one by one, to your repertoire.

- from the Introduction

In Vegetable Soups from Deborah Madison's Kitchen, America's favorite vegetarian cookbook author presents more than 100 inventive and straightforward soup recipes guaranteed to satisfy appetites all year long.

Deborah Madison has shown millions of Americans how to turn vegetables and other healthful ingredients into culinary triumphs. In her newest collection of recipes, She serves up a selection of soups ranging from stylish first courses to substantial one-bowl meals.

Madison begins with a soup-making primer and streamlined recipes for vegetable stocks and broths (such as the Hearty Mushroom Broth), which serve as the foundation for many of the recipes that follow, for those who wish to make their own. Soups like the Mexican Tomato Broth with Avocado and Lime can start a supper or stand alone as a simple, light meal. Cooks looking for heartier choices will find satisfying dishes such as Potato and Green Chile Stew with Cilantro Cream or grain-based soups like the Wild Rice Chowder. Organized by seasons, the recipes make the most of the produce - from a springtime Fennel and Almond Soup with Saffron and Ricotta Dumplings to a deeply flavorful autumnal Roasted Squash, Pear and Ginger Soup. When time just isn't available and prepared soups take the place of home made, Madison offers a battery of suggestions for how to make them your own with simple additions from delicious oils and herbs to an invigorating Cilantro Salsa.

Featuring fifty stunning full-color photographs by Laurie Smith, serving suggestions, wine notes, and a host of ideas for creative finishing touches including caramelized pear "croutons" and souffléd cheese toasts, this friendly soup lover's guide gives the reader a hundred delicious ways to enjoy the benefits and flavors of vegetables by the bowlful throughout the seasons.



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