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Fruit Soup

What you need: 

4 cup strawberries
2 cup sliced peaches
1 cup unsweetened pitted prunes
1 apple, diced
1 pear, diced
1 can mandarin oranges (with juice)
1 cup raspberries (optional)
2 cup water
1/3 cup vegan sugar (optional)
2 tablespoon cornstarch dissolved in cold water

What you do: 

In stockpot, combine all ingredients except cornstarch. Cook over medium high heat until boiling. Reduce heat to low and simmer for an hour or more. Fruit should be mushy and liquid a reddish-brown. Half-hour before serving, stir in cornstarch mixture and continue stirring until the soup thickens. Serve over angelfood cake, frozen desserts or on its own as a nice winter dessert.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

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