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.
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Comments (19)
Like someone else said, the measurements don’t equal. 2lbs of potatoes are more than than 2.5 cups. 1 red pepper was almost 2 cups. 1 carrot was not one cup.
It was a little bland. I did add Old Bay to give it a seafood flavor/clam chowder flavor.
The first ingredient says 2 lbs of Yukon Gold potatoes chopped with (2.5 cups) in parentheses. Seems like 2 lbs would be much more than 2.5 cups. Perhaps the lbs should be omitted and change the description to 2 1/2 cups chopped Yukon Gold potatoes. Sorry if this is nit picky.
Hi Linda,
You’re right, and I appreciate your bringing this to our attention. I’ve updated the recipe to call for 2 1/2 cups chopped Yukon Gold potatoes.
Thank you,
Courtney Davison
Editor, Forks Over Knives
Seems delicious. Can this soup be frozen?
Yes I made it with my Instant Pot. I put everything in except the oat flour and the oat milk, and pressure cooked it for 20 minutes. Then I released the pressure and put it on “keep warm” and added the oat flour and oat milk and cooked and stirred it occasionally, for 10 minutes. It was a lot of work, I spent the afternoon prepping all the veggies. But it is delicious. I’m trying hard to use up all the groceries in my cupboard, and I had a can of jackfruit. So it was a good use of that.
Can this be made in the crockpot
Of course. Most recipes cooked on the stovetop can be converted. I suggest googling how to do it for this recipe
Can this be made in a crockpot
Yes. Please Google how to convert
Very hearty and delicious soup! Lots of great vegetables! Flavors definitely developed more as I had the soup for leftovers. Prepping the veggies probably took the longest time, but I tried to do as many veggies as I could when the first part were cooking. I had pomegranate seeds on the side and it complimented the soup very well.
This was my first time cooking with Jackfruit and this recipe did not disappoint. The jackfruit has a mild flavor slightly resembling mango. I was worried that the sweet flavor would clash with all the vegetables, but it melded well. I subbed cornstarch for the oat flour and the texture was still reminiscent of chowder. My kids turned their noses up at it, but my husband and I thoroughly enjoyed it.
Hi Jessica – there are 2 type of jackfruit. The fully ripened sweet version, and the brined unripened version. You would use the unripened version in place of meat as it mimics meat without the sweetness of fruit. You can buy it in most ethnic stores and Trader Joes has it in a green can.
I used unsweetened soy milk; too sweet. Would oat milk be a better choice?
If unsweetened milk is too sweet, try broth.
This looks amazing! Is there a way this can be prepared in the instant pot or slow cooker?
We’re in Africa right now and there is an abundance of Jackfruit here and we’ve been wondering how to fix it. This is so exciting!
Jill, if you use fresh, be sure to use green jackfruit in this recipe! It changes flavor as it ripens, and turns sweet – kind of like bananas do! (One best for savory applications, the other for sweet recipes.)
Looks yummy!
Just what I’ve been looking for! A nice new fall chowder…will get back when I’ve made it.