CONTENTS
COVER
ABOUT THE BOOK
ABOUT THE AUTHOR
TITLE PAGE
INTRODUCTION
THE SOUPOLOGIE PLAN
SOUP BASICS
VEGAN BROTH
THE WHITE SOUPS
JERUSALEM ARTICHOKE
CAULIFLOWER AND MUSTARD SEED
CELERIAC AND WALNUT
PARSNIP AND APPLE
POTATO AND SUMMER LEAVES
CUCUMBER AND APPLE
APPLE AND PEAR
THE BROWN SOUPS
ROASTED GARLIC SOUP
THREE-LENTIL SOUP
LONDON PARTICULAR
JAPANESE MISO
MULLIGATAWNY
MUSHROOM SOUP
ONION AND CHESTNUT SOUP
THE RED SOUPS
MINESTRONE
TOMATO AND BASIL
SPICY TOMATO AND RED PEPPER
TOMATO AND RED LENTIL SOUP
TOMATO AND FENNEL GAZPACHO
VEGAN TORTILLA SOUP
RAW STRAWBERRY AND TARRAGON
STRAWBERRY WITH MELON SOUP
THE ORANGE SOUPS
BUTTERBEAN AND CARROT
BUTTERNUT SQUASH AND SWEET POTATO
ROASTED BUTTERNUT AND RED PEPPER
CREAMY CARROT WITH COCONUT AND LIME
THAI CARROT AND PEANUT
CARROT AND TARRAGON
ROASTED CARROT WITH ZA’ATAR
CARROT, ORANGE AND GINGER
CURRIED PARSNIP AND SWEET POTATO
SWEET POTATO SOUP WITH PISTACHIO, ORANGE AND MINT PESTO
APRICOT SOUP
MANGO, MELON AND COCONUT SOUP
THE YELLOW SOUPS
GOLDEN LEEK AND POTATO
CORN CHOWDER WITH SEAWEED
PEACH AND COCONUT SOUP
THE GREEN SOUPS
ENGLISH SUMMER VEGETABLES
BROCCOLI AND COCONUT WITH RED LENTILS
BROCCOLI SOUP WITH ALMOND PESTO
CABBAGE AND KALE SOUP
COURGETTE WITH WATERCRESS PESTO
KALE AND APPLE SOUP WITH WALNUT AND CIDER PESTO
LEEK AND MUSHROOM
HEARTY PEA AND LENTIL
THE PURPLE SOUPS
PURPLE SOUP
BEETROOT AND ORANGE
BEETROOT AND RHUBARB
BLUEBERRY SOUP
ACKNOWLEDGEMENTS
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