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Fruit Soup
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Ingredients (use vegan versions):
- 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
Directions:
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.
Serves: 6 - 8
Preparation time: 1 hour
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