The Power of Plant-Based Soup: Chef Michel’s Delicious Mission

The event turned up the heat in the kitchen with a surprise twist: Each recipe had to feature Wholesome Crave’s nutritious Chana Masala Cauliflower Soup.

The chefs competed with creativity and flair, transforming soup into imaginative dishes like chana Frito pie and curried shrimp rolls. There was laughter, storytelling, a little friendly competition, and––most important––a sincere sense of joy as Coterie residents watched, tasted, and cheered on the chefs.

At the heart of it all was Chef Michel Nischan, who believes a humble bowl of soup can be the delicious catalyst for better health, stronger communities, and a more sustainable future.

If you ask why he’s so passionate about soup, you’ll quickly find the answer has little to do with culinary trends and everything to do with purpose.

“Soup is simple. But when it’s made with real, whole foods, it becomes powerful,” Chef Michel says.

His journey through food is as impressive as it is inspiring. After his son was diagnosed with type 1 diabetes, Chef Michel entered the fine dining world with Heartbeat in New York City, one of the first restaurants to champion wellness cuisine without sacrificing flavor. He then took his culinary ethos abroad, opening India’s first sustainable, organic restaurant, Pure, which was ahead of its time and grounded in deep respect for culture, ingredients, and community.

But it wasn’t until he partnered with actor and philanthropist Paul Newman to open The Dressing Room in Westport, Connecticut, that Chef Michel’s mission sharpened into what it is today. That partnership sparked the founding of Wholesome Wave, the nonprofit Michel co-created with former USDA Under Secretary Gus Schumacher. Their shared belief? That every American, regardless of income, deserves access to fresh fruits and vegetables.

The success of Wholesome Wave led Chef Michel to found Wholesome Crave, a plant-based soup company rooted in the same values of nutrition, equity, and sustainability. Every soup is chef-crafted using only whole, real ingredients that are made 100% from plants. But like the Newman’s Own brand, a portion of every soup sale funds the work of Wholesome Wave.

“I wanted to create something that was not only good for people, but also good to them,” Chef Michel says. “We’re talking about food that nourishes the body and also feeds the community. Food that not only tastes good, but also does good.”

While Wholesome Crave soups are now featured in hospitals, universities, and corporate cafés across the country, Chef Michel sees one of their most important roles being in places like Coterie, where food isn’t just about sustenance; it’s about longevity, vitality, and joy.

And that raises an important question: What exactly is plant-based, and why should it matter––especially to older adults?

The Power of Plant-Forward Eating as We Age

You may have heard the term “plant-based,” but what does it actually mean?

At its core, plant-based means eating foods made entirely from plants––fruits, vegetables, grains, legumes, nuts, and seeds––with no animal ingredients. Yes, that makes it vegan, which sometimes gets a bad rap. But for Chef Michel and many health and wellness experts, the goal isn’t to eliminate meat entirely––it’s to eat more plants and less, better meat.

A plant-forward diet emphasizes plant foods as the foundation of each meal but allows for the thoughtful inclusion of meat––ideally from sustainable, high-quality sources. It’s a flexible, balanced approach that encourages variety and nutrients without being overly restrictive.

Why a Plant-Based Diet Matters for Older Adults

As we age, our nutritional needs change. Maintaining heart health, supporting brain function, managing weight, and boosting the immune system become even more crucial. The good news? A plant-forward diet is uniquely suited to meet these needs.

“Whole foods like vegetables, grains, and legumes are the original medicine cabinet,” says Chef Michel. “They don’t just feed you. They heal you.”

Here’s the science behind why.

Heart Health

Plant-based foods are naturally low in saturated fat and cholesterol, which helps reduce the risk of heart disease––the top health concern among older adults. Ingredients like lentils, beans, and vegetables are rich in fiber and help regulate blood pressure and cholesterol.

Brain Support

Antioxidants found in colorful vegetables, herbs, and spices help protect brain cells from damage. A diet rich in whole plant foods has been linked to slower cognitive decline and a reduced risk of dementia.

Better Digestion

As we age, digestion slows down. The fiber in plant-based food supports healthy digestion and regularity, making meals more comfortable and efficient for your body to process.

Weight and Inflammation Management

Whole, unprocessed plant foods are nutrient-dense but lower in calories. This makes it easier to manage weight and inflammation––two key factors for preventing chronic illness and maintaining mobility.

Immunity and Longevity

Plant-based diets are very rich in vitamins C, E, and beta-carotene––nutrients essential for a strong immune system, which is crucial for preventing illness and speeding up recovery times.

Soup Can Support Your Wellness Goals

In a world where healthy eating advice often feels overwhelming or out of reach, Chef Michel’s Wholesome Crave soups offer a simple, delicious solution that starts with what’s in your bowl.

And for Coterie residents, plant-based soup can be a game-changer––offering vitality, energy, and joy in every nutritious bowl.