Cranberry Soup

This sweet with a hint of tart cranberry soup is rich in vibrant color, taste, and nutrients! You can serve this cranberry soup straight up, or top it with some fresh blueberries and a dollop of whipped coconut cream for a red, white, and blue theme.

Cranberries are a powerhouse healing food that contain anthocyanin, which helps prevent oxidation in cells. It also removes and breaks free a variety of troublemakers, including those inherited from long past in the family line. The fruit acid in cranberries strips the cell membranes of pathogens, most especially bacteria. You can enjoy the cranberries in this soup knowing they are arming your body with healing power.

Cranberry Soup

Ingredients:

• 2 cups fresh or frozen cranberries
• 4 cups water
• 3/4 cup pure maple syrup
• 1/4 cup potato starch
• 2 tbsp cold water
• 2 cups coconut whipped cream, to serve
• 2 cups fresh blueberries, to serve

Coconut whipped cream (optional):

• 1 14 oz can coconut cream or full fat coconut milk, chilled in the fridge overnight
• 2-3 tbsp raw honey

Directions:

Combine the cranberries, water and maple syrup in a large pot. Bring to a boil and cook for 5-6 minutes until the berries are soft. Strain the liquid through a fine-mesh sieve into another pot, then press the berries through the sieve as well. Alternatively you can skip this part and leave the berries whole.

In a small bowl, combine the potato starch and cold water to make a slurry. Whisk until uniform.

Lift the pot off the heat and drizzle the potato starch and water slurry slowly into the liquid while whisking. Place back on the heat and cook for 3-5 minutes, whisking continuously, until thick. Remove from heat and adjust sweetness, adding more maple syrup if needed. Set aside to cool for 10-15 minutes.

For the optional whipped cream, chill your mixing bowl in the freezer for 10 minutes. When the bowl is chilled, remove the thick cream from the top of the can, leaving the coconut water behind. Using an electric whisk, beat the cream for 2-3 minutes until you get soft peaks. Add the honey and beat for another 2 minutes. Set aside.

Divide the soup between serving bowls and top with coconut whipped cream and fresh blueberries. Serve immediately. Enjoy!

Serves 4

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Categories: Grain Free, Desserts, Fruit Desserts, Holiday, Fourth of July, Valentine's Day, Kid Friendly

This item posted: 05-Jul-2022

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