Strawberry-Raspberry Soup
Strawberry-Raspberry Soup requires roughly 45 minutes from start to finish. This recipe makes 6 servings with 157 calories, 4g of protein, and 1g of fat each. For $2.08 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of arrowroot, orange juice, honey, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for Autumn. 36 people have made this recipe and would make it again. It is brought to you by Deliciously Organic. It works well as a soup. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. With a spoonacular score of 77%, this dish is good. Similar recipes include Strawberry Raspberry Smoothie, Strawberry-raspberry Cobbler, and Strawberry-Raspberry Ice.
Servings: 6
Ingredients:
2 tablespoons arrowroot
club soda
4 tablespoons honey
2 cup orange juice (fresh is preferred)
1/2 teaspoon orange zest, fresh
2/3 cup plain Greek yogurt, plus 2-3 tablespoons for garnish
3 cups raspberries
3 cups strawberries
2 tablespoons water
Equipment:
food processor
blender
sauce pan
sieve
whisk
bowl
ladle
Cooking instruction summary:
Puree berries in blender or food processor. Pour pureed berries through a fine mesh sieve to take out the seeds. Set aside. In a small bowl whisk together arrowroot and two tablespoons water until dissolved.In a medium non-reactive saucepan combine berry puree, honey, arrowroot mixture, zest, orange juice and water. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce heat and simmer for 1 minute, stirring constantly. Remove from the heat and let cool for about 15 minutes. Pour mixture into a large bowl, cover and put in the refrigerator until cold (about 2 hours). When ready to serve, add 2/3 cup yogurt to soup mixture and mix well. Ladle soup into individual bowls and add a splash of club soda. Spoon a small dollop of yogurt on top and garnish with fresh berries.
Step by step:
1. Puree berries in blender or food processor.
2. Pour pureed berries through a fine mesh sieve to take out the seeds. Set aside. In a small bowl whisk together arrowroot and two tablespoons water until dissolved.In a medium non-reactive saucepan combine berry puree, honey, arrowroot mixture, zest, orange juice and water. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce heat and simmer for 1 minute, stirring constantly.
3. Remove from the heat and let cool for about 15 minutes.
4. Pour mixture into a large bowl, cover and put in the refrigerator until cold (about 2 hours). When ready to serve, add 2/3 cup yogurt to soup mixture and mix well. Ladle soup into individual bowls and add a splash of club soda. Spoon a small dollop of yogurt on top and garnish with fresh berries.
Nutrition Information:
covered percent of daily need
