close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 8 cups

This refreshing treat was inspired by FOK Head Chef Darshana Thacker’s childhood memories of India. Every year for Diwali, Darshana’s mother served a cool, fruit-filled soup to all those who visited their home during the Hindu Festival of Lights. Choose a just-ripe banana for this recipe. You don’t want one that is soft and has dark spots.

Ingredients

  • 4 cups unsweetened, unflavored plant-based milk
  • 2 tablespoons arrowroot powder
  • 2 teaspoons pure vanilla extract
  • 1 1-inch piece stick cinnamon
  • 1 dash ground turmeric
  • 1 medium orange
  • 1 medium apple, cored and cut into ½-inch pieces
  • 1 medium pear, cored and cut into ½-inch pieces
  • 1 cup green and/or red grapes, halved
  • 1 dragon fruit, peeled into ¾-inch cubes
  • 2 fresh kiwi, peeled and cut into ¾-inch cubes
  • ½ cup pomegranate seeds
  • ½ cup sliced fresh strawberries
  • ½ cup fresh blueberries
  • 1 medium banana
  • Pure maple syrup, to taste

Instructions

  1. In a large pot or Dutch oven combine the first five ingredients (through turmeric). Bring to boiling over medium-low, stirring frequently. Simmer, uncovered, 5 to 10 minutes or until slightly thickened. Cool completely. (For quick cooling, set the pot in a sink of ice water and stir soup.) Remove stick cinnamon.
  2. Meanwhile, cut orange into supremes: With a small sharp knife, slice off stem and bottom ends. Stand fruit on a flat end and slice off all peel, pith, and outer membrane in vertical strips, following curves of the fruit. You’ll see membranes separating each segment. Slice along membranes on either side to release segments.
  3. Add orange supremes and the next eight ingredients (through blueberries) to the soup. Cover pot and refrigerate 1 to 2 hours or until soup is cold.
  4. Just before serving, peel and cut banana into ½-inch pieces. Add to chilled soup. Sweeten to taste with maple syrup.

Comments (12)

(5 from 5 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
mr davies son7 months ago
Reply
Do you want to report this comment as inappropriate?

i love adhya ❤️
she’s wifey material

jed7 months ago
Reply
Do you want to report this comment as inappropriate?

soup is bae especially fruity ones

soupmom1017 months ago
Do you want to report this comment as inappropriate?

i agree

Sonal8 months ago
Reply
Do you want to report this comment as inappropriate?

My mom used to make this all the time but with rich custard. Can’t wait to try this.

Sonal8 months ago
Reply
Do you want to report this comment as inappropriate?

I have fond memories of this too but my mom made it with traditional custard. I’ll be making this vegan version though! Thanks for sharing.

Kristen Fewel11 months ago
Reply
Do you want to report this comment as inappropriate?

This one is amazing!

Teresa12 months ago
Reply
Do you want to report this comment as inappropriate?

So good!!! Varied it a bit with fruit selection and I used date paste for the sweetener. Will be a staple in my menu for sure!

soupmom1017 months ago
Do you want to report this comment as inappropriate?

love soup

Celeste Marsh12 months ago
Reply
Do you want to report this comment as inappropriate?

That sounds sooo delicious! Refreshing, yet comforting! Can’t wait to try it!

Susan Englebrecht1 year ago
Reply
Do you want to report this comment as inappropriate?

Can you come up with a way to use dried fruits in this. We don’t have pomegranites and berries and grapes are very expensive here. We often use frozen as they are cheaper, but wondering about things like rehydrated dried fruits.

Abby11 months ago
Do you want to report this comment as inappropriate?

I would add dried fruit while the soup is still hot so it plumps up.

Christine1 year ago
Reply
Do you want to report this comment as inappropriate?

Delicious, perfect for hot summer days.

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
description
about the author

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.

see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap