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
This recipe is easy, tasty and uses regular ingredients. My family loved it, thank you!
It tastes okay, but there isn’t enough liquid so it’s more like pasta with sauce instead of a soup. Also, cold soy milk into boiling soup curdles.
The instructions should say to slowly mix the soup into soy milk, and then slowly stir it into the soup pot.
Also, add two cups of vegetable broth to thin it all out OR use half the amount of pasta.
A good hearty soup and fairly easy to make. I would like it even better if it had a little kick to it. Next time I may add in some jalapeños or crush red pepper. I’m open to suggestions.