A beautiful spring soup that can be a simple dessert. Serve with yogurt, whipped cream, or vanilla ice cream. Save the leftovers for an eye-popping dessert topping.
By Christina Soong-Kroeger
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 corn flour
- 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 corn flour 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.