Darshana Thacker Wendel
Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.



Comments (2)
Really delicious and easy– have all the ingredients on hand this time of year so was quick to put together.
I did add more liquid–used vegetable stock and water .
Definitely adding this one to our growing ” do again” list !
This is very hearty soup!!! And so good! I realized I have never had a turnip before, and the taste was delicious!! The depth of flavors in this soup is wonderful! Definitely make a batch for those colder days.
I did make the pasta noodles in a different pot, because I wasn’t sure how they would hold up for leftovers and re-heating.