Stone-Fruit Soup

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From the EatingWell Kitchen

A colorful and unusual finale to dinner, and great for breakfast as well.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 6 cups plus 2 tablespoons cold water, divided
  • 1/2 cup dried apricots, thinly sliced
  • 1/2 cup dried peaches, diced
  • 2 tablespoons sugar
  • 2 cinnamon sticks
  • 1 vanilla bean, split lengthwise
  • 1 1/2 teaspoons cornstarch
  • 1/2 cup dried tart cherries
  • 2 tablespoons lemon juice

Preparation

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  1. Combine 6 cups water, apricots, peaches, sugar, cinnamon sticks and vanilla bean in a saucepan. Bring to a boil, reduce the heat and simmer until the fruit is tender, about 15 minutes.
  2. Stir together cornstarch and the remaining 2 tablespoons water in a small dish. Add the cornstarch mixture to the simmering soup, stirring constantly until the soup thickens slightly. Remove from the heat and stir in cherries and lemon juice. Cover the pan and let the cherries plump for about 15 minutes. Remove the cinnamon sticks and vanilla bean before serving.

Nutrition information

  • Per serving: 161 calories; 0 g fat(0 g sat); 4 g fiber; 43 g carbohydrates; 2 g protein; 1 mcg folate; 0 mg cholesterol; 20 g sugars; 0 g added sugars; 1645 IU vitamin A; 3 mg vitamin C; 17 mg calcium; 1 mg iron; 8 mg sodium; 428 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1 fruit, 1 other carbohydrate, 4 lean meat, 1 fat

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