Making Polish fresh fruit soup It’s really simple and, to be honest, the Polish fruit soup recipe is one of the easiest in the world. We are eating this soup hot or cold, depending on the weather outside or our mood. I love it both ways. As any Polish food, it seems it tastes better the next day, so no worries if you have leftovers or if make it one day and serve the next.
WHAT YOU’LL NEED
INGREDIENTS
400 grams blueberries
1 stick rhubarb
1 (3 inch) cinnamon stick
6 cloves
4 tbsp of sugar
500 ml water
1-2 tbsp cornflour
50 ml vegan cream (I use Elmlea plant cream)
Favourite g/f pasta (shells or twists, or other small shape)
THE how to make
INstructions
Wash blueberries. Wash and peel rhubarb, cut into smaller (about ½ inch) pieces.
Boil pasta and set aside to cool.
Place blueberries and rhubarb in a pot with water, add sugar, cinnamon and cloves.
Bring to boil and simmer on low until fruit is soft (about 10 minutes).
Once fruit is soft, fish out rhubarb, cinnamon and cloves
Add vegan cream and stir
Mix cornflour with water and slowly pour, keep stirring until will thicken
Serve with g/f pasta with addition of few fresh blueberries
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add it to your faves
find my recipe on yummly