About Anna Thomas

Anna Thomas wrote The Vegetarian Epicure in 1973 while a graduate student at UCLA. It became a phenomenal success, is widely acknowledged as the book that brought pleasure to vegetarians cuisine, and, together with The Vegetarian Epicure, Book Two (1978) and The New Vegetarian Epicure (1996), has created a devoted following. Anna writes, cooks, and hikes in the Ojai Valley in California.

Fennel and Onion Soup

Fennel and onion take center stage in this soup. The fennel and onion are slowly cooked until sweet giving the soup an earthy flavor. A soup for vegans.

Pureed Soup of Carrot and Yam with Citrus and Spices

This carrot and yam soup is bright orange and full of flavor. Besides carrot and yam, there are parsnip and celery root. A simple soup to make. Vegan, too.

Creamy Potato and Roasted Garlic Soup

This potato and roasted garlic soup is bursting with flavor. The potato thickens the soup, and the sweetness of the roasted garlic lends earthiness.

About Anna Thomas

Fennel and Onion Soup

Pureed Soup of Carrot and Yam with Citrus and Spices

Creamy Potato and Roasted Garlic Soup

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