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 was pleasantly surprised with this recipe, because it is so simple yet tasty. I didn’t have enough squash, so I used just 3 cups and I couldn’t find summer squash (time of year thing), so I used butternut squash.
Otherwise, I stuck to the recipe. I didn’t use a broth or miso as some of the others reviewers said they did and it was honestly a delicious fresh soup without these additions. I suspect you get an entirely different soup if you add these things.
Thanks for a great recipe!
Easy and delicious soup. Used butter beans instead of cannelini beans. Also used vegetable broth instead of water.
Will make again!
I am making this for the 3rd time right now!! I am using butter beans this go-around and thank you for the suggestion!
Made this last night and so excited to get home and eat it. 10 stars!! The miso was a great addition !!! I used chopped spinach and sweet corn as well!! And the lemon was essential. Just gave it some Zing.
This was delicious! I also added Miso paste, a splash of low sodium soy sauce, and just about every veggie I had in the refrigerator. This was truly delicious and I swear it tasted better the next day. Thanks, this was great meal!
I just made this recipe the other night and made a few changes by adding vegetable broth instead of water and adding mushrooms and celery. The first night it didn’t have a lot of flavor even with the broth but the second night it was absolutely delicious and had lots of flavor! I’d like to add a few red pepper flakes just to give it a little bit of a zing.
Would be wonderful if you could add calories
This is absolutely DELICIOUS! I added liquid smoke and omitted the lemon, and my carnivore husband ate it UP!
This soup looks delicious I am going to print the recipe.
I love this recipe but as usual I made a few additions.
I added Miso paste to enhance the broth as well as Better than Bouillon Veggie Base. Also added sliced mushrooms, bay leaves, and a handful of corkscrew pasta.
I also make a very similar soup that uses Veggie based Beyond or Impossible meat and a can or two of tomatoes.
Will try . Looks good.
It would be awesome if the macros were included too!
Great soup ideas
Can you also include using dried beans in your recipe instructions in dishes using beans?
I use vegetable broth and spinach and cook it longer than it says. I also mix the squashes.
My family loves it! I cut a lemon on half and they put as much as they want in.
This was delicious! A small amount of salt and freshly ground pepper once served made it perfect! Will likely make it again. Many thanks!
I’ve made this a few times, and added chopped crimini mushrooms, veggie broth, bay leaves, and a little arrowroot powder to add thickness. Everyone loves it! It’s clean, light, and so flavorful.
Delightful summer soup, easy and quick to make. I used juice of 2 lemons but I also zested them right into the pot before juicing . Makes it even more summery!
I do not like squash so could I add another veg instead with the white bean and kale? Could I use potatoes? Thanks
Appreciate this site
The goal is to cook a meal in 30 minutes or less!
Just made this. Added spelt rotini and a bit of fresh hot green pepper. Delish!
I’m going to make this for dinner, but using No Chicken Broth and a few bay leaves. It sound light and healthy! Can’t wait.:)
I just made this. It was easy, quick and full of flavor. Thank you for sharing this recipe.
Delicious and good to have such a tasty and nutritious fat-free option.
I think I’ll use vegetable stock instead of water but otherwise this sounds delightful
While I understand your frustration, they don’t need to include how to cook dry beans in this recipe. That can be learned elsewhere. Any recipe that calls for beans can be from either and shouldn’t need stated. It’s up to the person cooking it to decide what process the bean was originally cooked before proceeding with the recipe.
Do I have to change anything if I use dried minced garlic instead of fresh?
Has anyone tried substituting spinach for the kale?
Yes, I used fresh spinach instead of kale. Sliced it into strips and it tasted great.
Thank you for this recipe it was great! So easy. I left out the kale and put spinach in right before serving.
these receipes sound so good. I’m changing my diet today!!!!
I’m thinking maybe using low sodium vegetable stock would be good too.
This sounds so simple and delicious for a quick summer meal! I’ll be serving this up for dinner tonight!