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
Olive oil | 2 tbsp |
Red onion, finely chopped | 1 large |
Garlic cloves, minced | 3 |
Carrots, diced | 2 medium |
Celery stalks, diced | 2 |
Dried red lentils | 1 cup |
Vegetable stock | 5 cups |
Bay leaf | 1 |
Fresh thyme | 1 tbsp, chopped |
Kale or spinach | 4 cups, chopped |
Lemon, zest and juice | 1 |
Salt & pepper | To taste |
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Chopping board & knife
- Ladle
- Citrus zester
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-6 minutes until softened.
- Stir in the garlic and cook for 1 minute, until fragrant.
- 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.
- Remove the bay leaf. Stir in the kale or spinach and cook for 2-3 minutes until wilted.
- Season with salt, pepper, lemon zest, and lemon juice. Taste and adjust seasoning as needed.
- 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
Nutrient | Per Serving |
---|---|
Calories | 210 |
Protein | 11g |
Carbohydrates | 36g |
Fat | 4g |
Fiber | 10g |
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
Olive oil | 2 tbsp |
Yellow onion, diced | 1 medium |
Garlic cloves, minced | 3 |
Ginger, grated | 1 tbsp |
Sweet potatoes, peeled & diced | 3 medium (about 600g) |
Red bell pepper, diced | 1 large |
Vegetable stock | 4 cups |
Coconut milk (full-fat) | 1 can (400ml) |
Peanut butter (smooth, unsweetened) | 1/4 cup |
Ground cumin | 1 tsp |
Chili flakes | 1/2 tsp (optional) |
Salt & pepper | To taste |
Cilantro, chopped | For garnish |
Roasted peanuts, chopped | For garnish |
Equipment
- Large saucepan or soup pot
- Immersion blender or regular blender
- Measuring cups & spoons
- Wooden spoon
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until soft.
- Add garlic and ginger, then cook for 1-2 minutes until fragrant.
- Stir in sweet potatoes and red pepper. Sauté for 2-3 minutes.
- Sprinkle over ground cumin and chili flakes (if using). Stir for 1 minute.
- Add vegetable stock and bring to a boil. Reduce heat, cover, and simmer for 18-20 minutes, or until sweet potatoes are very tender.
- Stir in coconut milk and peanut butter. Simmer gently for 5 minutes.
- Use an immersion blender to puree the soup until smooth (or carefully blend in batches).
- 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
Nutrient | Per Serving |
---|---|
Calories | 320 |
Protein | 7g |
Carbohydrates | 37g |
Fat | 17g |
Fiber | 7g |
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
Ripe tomatoes, halved | 8 medium (about 1.2kg) |
Red bell peppers, seeded & quartered | 2 large |
Red onion, quartered | 1 large |
Garlic cloves, peeled | 4 |
Olive oil | 2 tbsp |
Vegetable stock | 3 cups |
Basil leaves | 1 cup, packed |
Balsamic vinegar | 1 tbsp |
Salt & pepper | To taste |
Equipment
- Baking tray
- Blender or food processor
- Soup pot
- Chopping board & knife
Instructions
- 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.
- Roast for 35-40 minutes until vegetables are tender and lightly caramelized.
- Transfer roasted veggies to a blender. Add vegetable stock and basil. Blend until smooth.
- Pour into a soup pot, stir in balsamic vinegar, and heat gently for 5 minutes. Taste and adjust seasoning.
- 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
Nutrient | Per Serving |
---|---|
Calories | 130 |
Protein | 4g |
Carbohydrates | 25g |
Fat | 3g |
Fiber | 6g |
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
Coconut oil | 2 tbsp |
White onion, diced | 1 medium |
Garlic cloves, minced | 3 |
Fresh ginger, grated | 1 tbsp |
Cauliflower, cut into florets | 1 large head (about 800g) |
Ground turmeric | 1 tsp |
Cumin seeds | 1 tsp |
Vegetable stock | 4 cups |
Coconut milk (full-fat) | 1 can (400ml) |
Salt & pepper | To taste |
Fresh coriander, chopped | For garnish |
Lime wedges | To serve |
Equipment
- Large soup pot or Dutch oven
- Blender or immersion blender
- Measuring cups & spoons
- Wooden spoon
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion and cook for 5 minutes until translucent.
- Stir in garlic, ginger, turmeric, and cumin seeds. Cook for 1-2 minutes until fragrant.
- Add cauliflower florets and toss to coat in spices.
- Pour in vegetable stock and bring to a boil. Simmer for 15-18 minutes, until cauliflower is tender.
- Stir in coconut milk. Blend the soup until completely smooth.
- 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
Nutrient | Per Serving |
---|---|
Calories | 190 |
Protein | 5g |
Carbohydrates | 18g |
Fat | 12g |
Fiber | 5g |
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
Soup | Calories | Protein | Carbs | Fat | Fiber |
---|---|---|---|---|---|
Lentil & Lemon Soup | 210 | 11g | 36g | 4g | 10g |
Sweet Potato, Peanut & Coconut | 320 | 7g | 37g | 17g | 7g |
Roasted Tomato & Red Pepper | 130 | 4g | 25g | 3g | 6g |
Turmeric Cauliflower & Coconut | 190 | 5g | 18g | 12g | 5g |
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!
đź“– Recipe Card: Anna Jones' Four Vegan Soups
Description: A collection of four vibrant, plant-based soups inspired by Anna Jones. Each soup is nourishing, simple to make, and perfect for sharing with friends or family.
Prep Time: PT20M
Cook Time: PT35M
Total Time: PT55M
Servings: 4 servings
Ingredients
- 2 tbsp olive oil
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 sweet potato, peeled and cubed
- 1 can (400g) chopped tomatoes
- 1.2 liters vegetable stock
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 150g red lentils, rinsed
- 1 can (400g) chickpeas, drained and rinsed
- Salt and black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, sauté until soft.
- Stir in carrots and sweet potato, cook for 5 minutes.
- Add chopped tomatoes, vegetable stock, cumin, and paprika.
- Bring to a boil, then simmer for 10 minutes.
- Stir in red lentils and simmer for 15 minutes.
- Add chickpeas and cook for another 5 minutes.
- Season with salt and black pepper.
- Blend the soup for a smoother texture if desired.
- Serve hot with fresh herbs or crusty bread.
Nutrition: Calories: 320 kcal | Protein: 13g | Fat: 7g | Carbs: 52g
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