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.

Ingredients:

• 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.

Method:

1. 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.)
2. Place apples, pears and water in a pot. Add salt, rice syrup, cinnamon, vanilla powder, cloves and lemon juice. Bring it to a boil.
3. Mix arrowroot starch with almond cream until dissolved.
4. 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.
5. 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.
6. 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.