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
Making fir the second time…it’s absolutely delicious. I added snow peas to the broth and veggies, also some fresh corn. Having a birthday dinner with this recipe. Husband loved it the first time and wanted t again.
Delicious depth of flavor!!! This is so good! Pretty simple to make as well.
Have you ever added diced tofu (marinated first in a bit of soy sauce?)
What can I substitute for pepper ingredients
Hi Pam, If it is the red pepper, you could just add more of the other veggies. If you want color and texture I would julienne cut the carrots add a sprinkle of fresh sliced red radish as a garnish, even fresh mung bean sprouts would be good. For the pepper spice it is optional. I have not made this but I have eaten this way for a long time and had to learn to make substitutions. I hope this helps.
Hi seems like the amount of broth is missing??
Good looking soup hope to try, in the second paragraph it says add 7 cups of water after you woke cook the veggies. Hope that helps. It is a bummer when it is not listed with other ingredients easy to over look.