Strawberry-Raspberry Soup

Serves 6

Gale's Strawberry-Raspberry Soup

You can substitute blackberries for either the strawberries or raspberries or just use one kind of berry in your soup. If you don't have fresh berries you can always use frozen.

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Ingredients

• 3 cups strawberries
• 3 cups raspberries
• 2 tablespoons arrowroot
• 2 tablespoons water
• 4 tablespoons honey
• 1/2 teaspoon orange zest, fresh
• 2 cup orange juice (fresh is preferred)
• 2/3 cup water
• 2/3 cup plain Greek yogurt, plus 2-3 tablespoons for garnish
• club soda

Instructions

1. Puree berries in blender or food processor. Pour pureed berries through a fine mesh sieve to take out the seeds. Set aside. In a small bowl whisk together arrowroot and two tablespoons water until dissolved.
2. In a medium non-reactive saucepan combine berry puree, honey, arrowroot mixture, zest, orange juice and water. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Reduce heat and simmer for 1 minute, stirring constantly. Remove from the heat and let cool for about 15 minutes. Pour mixture into a large bowl, cover and put in the refrigerator until cold (about 2 hours). When ready to serve, add 2/3 cup yogurt to soup mixture and mix well. Ladle soup into individual bowls and add a splash of club soda. Spoon a small dollop of yogurt on top and garnish with fresh berries.

Nutrition

Calories

814.24 cal

Fat

4.26 g

Carbs

204.12 g

Protein

5.88 g

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