Enjoy the convergence of strawberries and midsummer berries in a sweetly spiced broth.

　　

Ingredients

6 servings

　　1 pint blueberries

　　1 pint strawberries, hulled and coarsely chopped

　　1 cup raspberries

　　2 medium peaches or nectarines, chopped

　　4 cups raspberry or strawberry juice

　　1/3 cup dry red or white wine

　　Juice of 1/2 lemon

　　1 teaspoon cinnamon

　　1/2 teaspoon ground allspice

　　1/4 teaspoon ground nutmeg

　　Natural granulated sugar, maple syrup, or agave nectar to taste, if needed

　　Sliced strawberries for garnish

　　

Step 1

Combine all the ingredients except the last two in a soup pot. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 to 15 minutes, or until the fruit is tender. Remove from the heat.

　　

Step 2

Taste the soup, and if you’d like it sweeter, add sweetener of your choice—depending on the sweetness of the fruit and the fruit juice, you may not need to add sweetener at all, or very little.

　　

Step 3

Allow the soup to cool to room temperature, then refrigerate until thoroughly chilled. Garnish each serving with a few strawberry slices.

　　

Nutrition Information

Step 4

Per serving:

　　

Step 5

Calories: 162

　　

Step 6

Total fat: 1g

　　

Step 7

Protein: 2g

　　

Step 8

Fiber: 6g

　　

Step 9

Carbohydrate: 38g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 9mg

　　Vegan Soups and Hearty Stews for All Seasons