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Berry and Currant Fruit Soup


When’s a great time to have a berry smoothie? Anytime! We’re just chillin on the balcony with our « fruit soup! », catching a view of the lake! 😂 Cherries, blueberries, currants, raspberries, strawberries, pomegranate, and canteloupe  make up the ingredients in this cool, delicious smoothie!


Measurement Conversion Chart

  • 1 quart of fresh strawberries, hulled
  • 1/2 cup of frozen mixed berries (blueberries, raspberries, cherries)
  • 1/2 cup red currants
  • 1/2 cup pomegranate juice
  • 1/2 cantaloupe
  • 1 banana
  • 1/3 cup sugar
  • 2 teaspoons of ginger (fresh is best)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white wine vinegar
  • 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
  • 1/2 cup, sour cream
  • 1 squeeze lemon
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 10min
  • Cook10min
  • Meal Time Breakfast
  • Serves 4


  1. Bring all ingredients together in a blender.
  2. Blend for 1 minute until smooth.
  3. Pour mixture into a metal bowl.
  4. Chill in the refrigerator for at least 1 hour.
  5. Add a final dollop of sour cream before serving.

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