Anna Jones Recipes For Four Vegan Soups To Savor This Season

Nothing soothes the soul or warms chilly evenings quite like a bowl of homemade soup. If you’re searching for hearty, wholesome, and vibrant vegan soups that celebrate vegetables in all their glory, look no further than Anna Jones.

Renowned for her fresh approach to plant-based cooking, Anna Jones crafts recipes that are both nourishing and full of flavor. Today, I’m sharing four of her most-loved vegan soups, each designed to serve four and bring color and comfort to your table.

Whether you’re a seasoned vegan or just seeking to add more veggie-packed meals to your repertoire, these recipes are sure to inspire. From creamy root vegetable blends to zesty broths, prepare to discover soups you’ll return to all year long.

Why You’ll Love This Recipe

• Wholesome Ingredients: Each soup brims with fresh vegetables, herbs, and legumes, making them as nutritious as they are delicious.
• Accessible Flavors: Anna Jones’ recipes are known for being approachable while packing a punch of flavor, perfect for both new cooks and seasoned chefs.
• Versatile & Customizable: Easily swap in-season produce or tailor spices to your preference for endless variety.
• Meal Prep Friendly: Each soup stores beautifully, making them ideal for batch cooking and easy weeknight dinners.
• Family-Friendly: These soups are designed to appeal to all ages—comforting, colorful, and satisfying.

Anna Jones Recipes for Four Vegan Soups

Below are four distinct vegan soup recipes inspired by Anna Jones’ vibrant plant-based cooking style. Each recipe serves four, and together they’ll give you a week’s worth of cozy lunches or dinners.

• Lentil & Lemon Soup with Greens
• Sweet Potato, Peanut & Coconut Soup
• Roasted Tomato & Red Pepper Soup
• Turmeric Cauliflower & Coconut Soup

Lentil & Lemon Soup with Greens

Ingredients

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Chopping board & knife
• Ladle
• Citrus zester

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-6 minutes until softened.
2. Stir in the garlic and cook for 1 minute, until fragrant.
3. Add the red lentils, bay leaf, thyme, and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
4. Remove the bay leaf. Stir in the kale or spinach and cook for 2-3 minutes until wilted.
5. Season with salt, pepper, lemon zest, and lemon juice. Taste and adjust seasoning as needed.
6. Serve hot, garnished with extra herbs and a wedge of lemon if desired.

Tips & Variations

For extra creaminess, blend half the soup before adding greens. Try swapping kale for chard, or add a pinch of chili flakes for heat.

Add cooked quinoa for more protein, or top with crunchy homemade croutons. For a gluten-free option, ensure your stock is certified gluten free.

Nutrition Facts

Serving Suggestions

• Pair with a slice of Green Chile Cheese Bread for a spicy, cheesy side.
• Top with toasted pumpkin seeds and a swirl of vegan yogurt for a creamy finish.
• Serve alongside a crisp green salad for a balanced meal.

Sweet Potato, Peanut & Coconut Soup

Ingredients

Equipment

• Large saucepan or soup pot
• Immersion blender or regular blender
• Measuring cups & spoons
• Wooden spoon

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until soft.
2. Add garlic and ginger, then cook for 1-2 minutes until fragrant.
3. Stir in sweet potatoes and red pepper. Sauté for 2-3 minutes.
4. Sprinkle over ground cumin and chili flakes (if using). Stir for 1 minute.
5. Add vegetable stock and bring to a boil. Reduce heat, cover, and simmer for 18-20 minutes, or until sweet potatoes are very tender.
6. Stir in coconut milk and peanut butter. Simmer gently for 5 minutes.
7. Use an immersion blender to puree the soup until smooth (or carefully blend in batches).
8. Season with salt and pepper. Serve hot, topped with cilantro and roasted peanuts.

Tips & Variations

Add a squeeze of lime juice before serving for a fresh, zesty finish. Swap sweet potatoes for butternut squash for a twist.

For extra protein, stir in chickpeas after blending. Use almond or cashew butter for a different nutty flavor profile.

Nutrition Facts

Serving Suggestions

• Pair with Grandma’s Old Fashioned Bread Pudding for a cozy winter meal.
• Serve over steamed rice for a heartier dinner.
• Top with extra chili flakes if you like more heat.

Roasted Tomato & Red Pepper Soup

Ingredients

Equipment

• Baking tray
• Blender or food processor
• Soup pot
• Chopping board & knife

Instructions

1. Preheat your oven to 400°F (200°C). Arrange tomatoes, red peppers, onion, and garlic on a baking tray. Drizzle with olive oil and season with salt & pepper.
2. Roast for 35-40 minutes until vegetables are tender and lightly caramelized.
3. Transfer roasted veggies to a blender. Add vegetable stock and basil. Blend until smooth.
4. Pour into a soup pot, stir in balsamic vinegar, and heat gently for 5 minutes. Taste and adjust seasoning.
5. Serve hot, garnished with extra basil and a swirl of olive oil.

Tips & Variations

Use a mix of heirloom tomatoes for deeper flavor. Add a pinch of smoked paprika for a hint of smokiness.

For a creamier soup, blend in a splash of plant-based cream or coconut milk before serving.

Nutrition Facts

Serving Suggestions

• Serve with a crusty loaf or Homemade Sourdough Buns.
• Pair with a vegan grilled cheese or chickpea salad sandwich.
• Top with toasted seeds or a drizzle of basil oil for extra texture and flavor.

Turmeric Cauliflower & Coconut Soup

Ingredients

Equipment

• Large soup pot or Dutch oven
• Blender or immersion blender
• Measuring cups & spoons
• Wooden spoon

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion and cook for 5 minutes until translucent.
2. Stir in garlic, ginger, turmeric, and cumin seeds. Cook for 1-2 minutes until fragrant.
3. Add cauliflower florets and toss to coat in spices.
4. Pour in vegetable stock and bring to a boil. Simmer for 15-18 minutes, until cauliflower is tender.
5. Stir in coconut milk. Blend the soup until completely smooth.
6. Season with salt and pepper. Serve hot, garnished with coriander and lime wedges.

Tips & Variations

Add a handful of spinach or peas before blending for a nutritional boost. Top with toasted flaked almonds for crunch.

For a spicy twist, add a pinch of cayenne pepper or a sliced green chili while sautéing the onions.

Nutrition Facts

Serving Suggestions

• Serve with a side of Half Runner Beans for a protein-rich meal.
• Top with extra coconut milk and a squeeze of lime for brightness.
• Pair with brown rice or quinoa for a filling lunch.

Tips & Variations for All Soups

Anna Jones’ soups are all about flexibility. Use whatever greens, beans, or root vegetables you have on hand.

Taste as you go and don’t be afraid to experiment!

• Bulk up any soup with cooked grains like barley, rice, or farro.
• Add a swirl of plant-based yogurt or cream for richness.
• Garnish with toasted seeds, nuts, or crunchy croutons for added texture.
• For meal prep, these soups can be stored in the fridge for up to five days or frozen for up to three months.

Nutrition Facts Comparison

Serving Suggestions

• Crusty bread, like Green Chile Cheese Bread or classic sourdough, is perfect for dunking.
• Pair with a crisp green salad or a simple slaw for freshness.
• Try a small bowl of Goat’s Milk Yogurt (vegan version) on the side for a tangy complement.
• Finish each bowl with a drizzle of good olive oil, a sprinkle of seeds, or a crack of black pepper.

Conclusion

Anna Jones’ vegan soups are more than just meals—they’re a celebration of vegetables, flavor, and comfort. With these four recipes, you have a collection of vibrant, satisfying dishes that can be enjoyed throughout the year.

Each one is packed with nutrients and flexibility, making them perfect for busy weeknights or cozy weekend gatherings. Whether you love the zesty brightness of lemony lentils, the creamy richness of sweet potato and peanut, or the bold warmth of turmeric and coconut, there’s something here for every palate.

Don’t hesitate to make them your own by swapping veggies or adjusting the spices. Happy cooking, and if you want more plant-based inspiration, check out our Kodiak Banana Muffins or explore savory breads and other comforting classics for your next meal!

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