OK, so you’re probably thinking, “fruit soup? Is that a thing?”
Well as it may surprise you, the answer is yes. And you’ve probably have already heard of at least one type of fruit soup. May I remind you that one of the world’s most popular soups is made from fruit – remember our friend the humble tomato soup?
So carrying on this idea, I thought how fun it could be to create a soup from say berries. If you follow my Instagram account, you may know that I have a glut of blackberries growing in the garden. I have already filled my freezer with tubs and tubs of blackberries, which should sustain me through the winter. I also plan to make blackberry and lavender jam, blackberry and apple pies, blackberry and apple pie filling for the freezer … yes just 3 weeks into the blackberry season and I’m fast running out of space, ideas and love for the berry.
Berry soup is the answer … which I’m enjoying most days for breakfast. The recipe, you may be glad to know, is ridiculously simple, with no prep dishes to clean up afterwards. You can also use this recipe as a base for smoothies or sauces for pudding such as with ice-cream or frozen yogurt. Serve warm or as I prefer on a hot summer’s day, chilled.
Berry Fruit Soup – recipe by Champagne Twist
- 8-10 strawberries
- 10 blueberries
- 10 blackberries
- 1 medium size banana
- 2 dsps natural or vanilla yogurt
- mint leaves for decoration (optional)
- Reserving 1 tbsp of the yogurt and a few berries for decoration, add all the fruit and the yogurt in a blender, and blitz until smooth.
- Divide the mixture equally between 2 bowls.
- To each serving, whirl 1/2 a tbsp of yogurt.
- Decorate with the reserved berries and fruit syrup if using. Finish with a sprig of mint for decoration, if you wish.