Nava Atlas's revised and updated vegan edition of Vegetarian Soups for All Seasons: Now completely vegan, with 20 new recipes, low fat, and delightfully illustrated by Nava herself.
This is the latest of Nava's many cookbooks, written while raising children, establishing her popular website In A Vegetarian Kitchen, putting out a monthly newsletter and getting a master's degree in art - all with confidence, expertise, generosity, humor & energy.
Vegan Soups and Hearty Stews for All Seasons follows Nava's personal tradition of excellence.
Nava is committed to taste and nutrition, but also to simplicity and speed of preparation - being the busy person that she is.
She doesn't hesitate to include ready made ingredients if the alternative takes too long, and the choice is between eating something delicious, and just giving up and living on sandwiches.
Not that there's anything wrong with sandwiches, of course, but on the other hand - sandwiches AND soup? Oh yeah!
I'm already a frequent soup eater, but Nava makes me want to eat soup every day of the year.
I have to say though, up until now I haven't been tempted by summer soups. But, who could resist the delightful Cool as a Cucumber Soup, or Classic Gazpacho?
Many of Nava's recipes have an oriental or macrobiotic flavor. Try her easy and tasty rendition of the Asian restaurant classic, Chinese Cabbage and Tofu Soup.
For me, the winter soups are the most tempting. As Nava says, 'Winter is the very best time for hearty soups and stews - nothing offers better comfort to body and spirit when coming in from the cold. What a perfect time to make thick soups of grains and legumes.
Teamed with bread and salad, most of the soups in this section make satisfying meals in and of themselves.'
But spring is springing (she said optimistically), and I'm enticed by the Japanese Soba Noodle Soup with Tofu and Spring Greens.
A big bonus with Vegetarian Soups for All Seasons is the last chapter, Accompaniments, 'a selection of quick breads, muffins, scones, and such, to accompany your soups. Simple to prepare, these can be made while the soup is simmering, then served fresh and warm.'
Each recipe in the book also includes a handy nutrition summary, for those of us who need to quantify their food.
In her latest newsletter, Nava Atlas said she was about to finish her graduate degree in art, and planned to focus more on art, but assured her readers that she wasn't going to be done with food for a while yet. Let's all breathe a sigh of relief about that!