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 (18)
I made this today. I did not have the milk, nutritional yeast or the chestnuts. I made it with the remainder of the ingredients and added a tablespoon of Dijon mustard. Also I seasoned and baked the potato peels and crumbled them on top of the soup. Outstanding!
I agree wholeheartedly, 5 stars! This soup will definitely be a regular on our table from now on. I wanted to try this recipe but didn’t have 1/2 the ingredients. Green onions instead of leeks. No broth, used plain water. No garlic and just lose thyme. Popped it in the pepper grinder and proceeded. cooked in no time at all, and by the time I put it in the blender, I couldn’t believe how wonderful it turned out! Also used cashew cream instead of chestnuts. Even my mother raved about it and she is not on the whole foods plant based way of eating. Thank you for this recipe….
I don’t have nutritional yeast. What can I substitute?
Delicious , fast, easy . I doubled the vinegar and the nutritional yeast .
Absolutely delicious
I omitted the chestnuts and added a cup of (savory) cashew cream. This is now our favorite leek and potato soup.
Awesome meal for lunch or dinner for the whole family
Can I omit the chestnuts? Or use something else in its place?
Tasted great with a couple of changes! First, the potatoes needed to cook much longer than 10 minutes. I found 30 minutes to be just right. Second, I doubled the thyme and nutritional yeast. To serve, I sprinkled a generous amount of red pepper flakes because we like it spicy in this house! A great, hearty soup for a cold winter day.
Such a hearty & delicious soup!
Creamy and delicious! I used dried thyme and added more nutritional yeast than what the recipe called for.
Pretty bland. Had to add too much salt for flavor.
I am so sorry to say this but this is the worst soup I’ve ever made. I make homemade soup every weekend and in the fall I make extra to freeze. In over 25 years of trying new recipes and tweaking bad ones, this was unsalvageable. Wasted of time and food.
An autumn/winter staple in our house.
Why the yeast in this soup. Please advise.
Nutritional yeast is added to give a cheesy flavor. Its added to vegan food to make it taste cheesy! Its not the same as regular yeast used for bread at all. Although, personally I’d add a lot more than 1 T for sure. Hope that helps.
This soup is absolutely delicious! Pretty easy to make and the flavor was out of this world. I used fresh basil instead of the thyme and parsley. Highly recommend!
My husband loved this soup! I made it two nights in a row. Will probably make it again this week since I have a huge bag of potatoes I need to use up! I garnished mine with pecans and leek greens.