Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.see more from this author
I am new to WFPB and trying various recipes. Some are good, some I don’t care for. This one – is fabulous! I could eat this often, thanks for sharing!
I added 1/4 of the garlic and added more potatoes, some carrots n celery . Sooooo goood
Very easy and tasty receipe. I added a pinch of cayenne pepper. It added a little bit of extra ‘zing’. Looking forward to trying this with fresh sweet corn when it’s in season.
This was very good! And, it was very easy to make. I will be making this one again.
I’m a newbie and looking forward to preparing this soup. I was really surprised when I read the ingredients and found that there is a lot I can prepare.
I would need the nutrition facts before I can make this recipe, but it looks yummy!
Enter it in an App like Cronometer. Simple.
LOVE IT!! Followed exactly and added around 1 tbsp. of white miso paste. This js perfect!
We loved it! Quick, easy and delicious!
This is a really great soup especially to have for lunch on a cold day. A real comfort food for me. I made it for the first time last week and it is so good I am making it again this week. I used frozen corn and will definitely use fresh corn when it is available. Since I did not have fresh parsley or thyme I used 1/2 tsp each of dried.
Made this exactly as the recipe says. It was excellent, sweeter than I thought it would be, but delicious. My carnivore husband thought it was good, it was lighter than he expected, and said that he would eat it again. The toddler also liked it. It made plenty, so some ended up in the fridge and some went into the freezer.
One of my favorites!
This is one of my favourite soups/chowders. But I make it my own so to speak. I add beans & chopped spinach. Also some crushed red pepper, smoked paprika and a little hot sauce.
I agree with some of the other comments it is a bit bland but so many different options available to spice it up and make it your own!!!
I would like to try this recipe
I found this soup to be bland without salt (which I’m trying to avoid), but it was great with some Trader Joe’s Savory blend (which does have salt), 21 Salute seasoning, and a lot of smoked paprika. We also added beans. My picky son and my husband enjoyed this over wild rice.
It’s a shame that the recipe dont have carbs count for diabetic.
If diabetics eat whole-food plant-based, they don’t need to count carbs. Their diabetes will at least get better, if not go away. (type 2, that is)
It doesn’t matter what you put in the soup or any other recipe if you are adding 6 cloves of garlic! Other countries, including Italy, do not drown all their foods in garlic flavoring. I wish your recipes would use a variety of spices and herbs to make foods wonderfully flavorable. I have all the FOK cookbooks but don’t use them because all the garlic and no culinary effort.
6 small cloves (1 T.) is not that much. If you don’t want that much then put less. Why give a bad rating when you didn’t even try it? Ratings are for people who have tried it.
Why do you even look at the recipe then? If ANY recipe has an item in it. That YOU don’t like….
L e a v e. I t. O u t. It is so uncalled for to give a bad review for a recipe that has one item in it that you don’t like.
I couldn’t agree more!!!! I can’t eat garlic so gave to modify every single recipe.
I always consider a new recipe as a starting point. I might follow the recipe exactly or I might throw in other ingredients (mushrooms, for example), depending on what I have on hand and how I feel.
You can adapt this or any recipe to meet your taste. Use less garlic and/or add whatever spices you like. I might add sage, marjoram, or rosemary, maybe even a little white wine. Some people add hot sauce.
This was so deliciously perfect for a chilly Southern Arizona night!
So good. Carnivorous spouse and 11 year old both woofed it it right down. 8 year old protested the red bell pepper and ate around those. 3 year old wandered off to play with the window blinds. Maybe he didn’t like it so much.
Edits: Used some mixed veggies ( peas, beans, carrots, ) in addition to the corn. Our chowder was green! But still tasted great. Did not use parsley because the local didn’t have any. Used barely any thyme. Spouse balked at red bell pepper being added that late and suggested putting them in earlier to cook more or maybe even roasting beforehand. Also added a bit of garlic powder for flavor, and suggested considering sauteing the veggies first in flour mix. May try that next time.
Weird stuff: Uses a blender twice! Almond flour if you’re not used to it.
Totally rad. Not to hard to make for this newb. Will make again. Many stars.
I liked it but it needed way more seasonings for my taste buds. I ended up adding a little smoked paprika, chili powder, green onion toppings and even a little sriracha. That turned out delicious.
This was delicious !! I used a little oatmilk and a tsp of cornstarch instead of the almond flour. We also added some hot sauce in our bowls of soup. Louisiana hot sauce for me and siratcha for my husband. We will definitely be making this again.
In the ingredients there is almond flour but in the recipe you mention almond cream. Am I missing something?
That is what they’re calling the mixture of the almond flour and water that you blend and then use to thicken the soup.
Lovely! Really enjoyed this.