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 (6)
Quite tasty! Love adding whole chickpeas & peas (didn’t have the arils/pom seeds). Will play with this by trying different herbs, maybe a little miso, a different nut/seed butter.
I love this soup! I had fun with it by adding a some left over curly kale and a zucchini. I didn’t want to fuss with the broccoli stems so I covered the onion, potato and garlic with a packaged vegetable stock without oil. I also threw in a large chunk of ginger. I found it easiest to steam the greens separately and then moved the vegetables in batches to my VitaMix. Overall, a great soup, yum, yum!
I offered my guest a tase before I served this soup. He thought it “tasted like grass.” I found it inedible and sadly, tossed the entire batch. BTW, the weights and corresponding volumes of ingredients don’t agree, making this recipe difficult to follow.
Very good and colorful soup. I had different greens from my CSA box so subbed kale and bok choi It worked fine. I added the bok choi White part with the broccoli florets. I used an immersion blender. I think next time I’ll use mt vitamin blender for a smoother texture. Love the topping and chickpeas added to soup for a contrasting texture.
When do you add the peas?
The peas are part of the topping to add as you serve it