Blackberry and Raspberry Fruit Soup
Happy Thursday, Soupers! How do you feel about blackberries? Love ’em, hate ’em or « meh »? So we’ve been enjoying our « fruit soups » so much this summer. But, I have something to confess: until this week, I had never eaten a blackerry! What was wrong with me, seriously? How could I have let these little beauties escape my taste buds? The honest truth is there had never been any reason for me to try — until now.
Sticking to the commitment made to the teen girl, I tried the blackberries BECAUSE I had never eaten them before. And the surprise was so pleasant, and I don’t think I will let another blackberry season past without adding them to my salads, soups, smoothies or any other meal that could use a sweet and tart kick.
So go on, pop these little beauties into your « fruit soup » or breakfast smoothie and let them help you kick start your day!
Ingredients
- 1 quart of fresh blackberries
- 1/2 cup of frozen mixed raspberries
- 1/2 cup pomegranate juice
- 1 banana
- 1/3 cup sugar
- 2 teaspoons of ginger (fresh is best)
- 1 teaspoon vanilla extract
- 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
- 1/2 cup, sour cream
- 1 squeeze lemon
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.
- Prep 10min
- Cook10min
- Meal Time Breakfast
- Serves 4
Instructions
- Bring all ingredients together in a blender.
- Blend for 1 minute until smooth.
- Pour mixture into a plastic bowl.
- Chill in the refrigerator for at least 1 hour.
- Add a final dollop of sour cream before serving.
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