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  • 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)
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mr davies son12 months ago
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i love adhya ❤️
she’s wifey material

jed12 months ago
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soup is bae especially fruity ones

soupmom10112 months ago
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i agree

Sonal1 year ago
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My mom used to make this all the time but with rich custard. Can’t wait to try this.

Sonal1 year ago
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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 Fewel1 year ago
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This one is amazing!

Teresa1 year ago
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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!

soupmom10112 months ago
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love soup

Celeste Marsh1 year ago
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That sounds sooo delicious! Refreshing, yet comforting! Can’t wait to try it!

Susan Englebrecht1 year ago
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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.

Abby1 year ago
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I would add dried fruit while the soup is still hot so it plumps up.

Christine1 year ago
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Delicious, perfect for hot summer days.

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about the author

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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