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
Comments (11)
Loved this! One pot recipes are the best, especially when they turn out as well as this one. I followed everything in the recipe though I did add 3 cups worth (1/2 of the recipe’s 6 cups of water) of veggie bouillon cubes. No additional salt needed. Delish/so healthy too!
I don’t have turnip, parsnip nor rutabaga May I used potato?
As a beginner cook, I wish instructions were provided to cut the woody core out of the parsnips. This soup turned out really bitter and hard to eat as a result. Please provide thorough directions
It would be nice to have the nutritional information for recipes.
Flavor is awesome!! & live all the veggies. My one issue, was my white beans pretty much turned to mush…& I followed the recipe to a T. Maybe next time, I’ll just add a can of white beans at the end?
Can I do this in a crockpot instead?
Can I assume the pasta should be whole
Grain?
Recipes should state how many servings they make.
It does – look at the recipe info at the top – makes 7 cups.
This is super popular at our house. Even my SAD-eating 12 year old loves it. Sometimes when I don’t have all the root veggies, I use a sturdier potato instead. I also sub veggie broth for water for bigger flavor.
Would like to cook in a slow cooker. How would that work?