Gluten and corn free as well.
You can use any fruits you like, I chose those available fresh for a longer time. If you use fresh fruits take into account that they may need a different time to be cooked. (For example pears need 5–6 minutes while plums can be overcooked in 3 minutes.) So start with those that need more time and add the others later.)
You can make it with canned or frozen fruits as well.
- 220 g fresh apples
- 250 g sweet pears
- 250 g peaches
- 170 g plums
- 8 dl lukewarm water
- 110 ml lukewarm almond cream for cooking
- 1 + 1/2 tsp ground cinnamon
- 1/8 + 1/16 tsp ground cloves
- 1/2 tsp vanilla powder
- ½ + ¼ tbsp rice syrup
- 1/4 tsp salt
- 1 + 1/2 tsp 100% lemon juice
- 7 g arrowroot powder.
- Wash the fruits, core them and chop into smaller pieces. (I usually don’t peel the fruits, because they look better in the soup and there’s less chance to overcook them. I only remove “ugly” peel of apples and pears.)
- Place apples, pears and water in a pot. Add salt, rice syrup, cinnamon, vanilla powder, cloves and lemon juice. Bring it to a boil.
- Mix arrowroot starch with almond cream until dissolved.
- When soup is boiling, turn down the heat then add peaches and plums. Take out one and a half ladleful of soup and add it to the arrowroot slurry. Mix well then add the slurry to the soup while constantly stirring.
- Bring the soup to a boil again, and cook on a low heat for 2–3 minutes. Cool it. (I usually put the pot into cold water.) When it’s cooled, put it in the fridge to chill.
- Taste it when it’s chilled and add some more seasoning if needed. (Cold foods usually need more seasoning.)
Top it with non–dairy whipped cream (recipe here!) before serving.