Red Berry Soup
Recipe Type: Dessert
Cuisine: German
Serves: 6
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. 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.
  • 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
  1. In a medium saucepan, bring berries and pomegranate juice to the boil.
  2. Dissolve corn flour in water and then stir into the bubbling mixture.
  3. Immediately turn heat down and simmer for a further minute and then switch off heat and leave to cool.
  4. Sweeten to desired taste with honey and then refrigerate the soup for 2-3 hours.
  5. Serve it with cream, vanilla custard or ice cream.
Recipe by Honest Cooking by Mercato Fabbrica at