Red soup is my spin on a traditional German dessert, Rote Grütze, that I ate when travelling around Germany many years ago. I’m not sure a German traditionalist would approve of my so-easy-it’s-barely-a-recipe riff, so think of this as a homage rather than an authentic rendition. On a side note, red is my favourite colour – it brings me luck and it always puts a smile on my face. May this soup do both for you, too.
1 kg mixed berries, fresh or frozen (if frozen, use thawed)
1 473 ml bottle pomegranate juice
3 teaspoons cornflour
3 teaspoons water
4-6 tablespoons honey, agave syrup or rice malt syrup
Cream, vanilla custard or ice-cream to serve
- In a medium saucepan, bring berries and pomegranate juice to the boil.
- Dissolve cornflour in water and then stir into the bubbling mixture.
- Immediately turn heat down and simmer for a further minute and then switch off heat and leave to cool.
- Sweeten to desired taste with honey and then refrigerate the soup for 2-3 hours.
- Serve it with cream, vanilla custard or ice cream.
- Serves 6.
- Gluten and refined sugar-free.
- Can be dairy-free if you serve it as is or with a dairy-free cream, yoghurt or ice cream.
- Suitable for vegans and vegetarians.
Christina Soong’s blog, The Hungry Australian, was this week named overall national winner of the Australian Writers’ Centre’s 2014 Best Australian Blogs competition. Read more here.
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