Vegan Fresh Fruit Soup (Zupa Owocowa)
This Vegan Fresh Fruit Soup — inspired by Polish Zupa Owocowa — is a refreshing, light, and healthy dessert soup made with blueberries, rhubarb, and warming spices. Naturally gluten-free and dairy-free, it’s a deliciously unique sweet soup that can be served hot or chilled.
Servings: 4 bowls
Calories: 145kcal
Cost: 4
Equipment
- medium pot
- mixing bowl
- whisk
- knife and cutting board
- strainer
- serving bowls
Ingredients
- 400 g blueberries (fresh or frozen)
- 1 stick rhubarb, peeled and diced (about ½ inch pieces)
- 500 ml water
- 4 tbsp sugar (adjust to taste)
- 1 piece cinnamon stick (3-inch) or ½ tsp ground cinnamon
- 6 whole cloves (optional)
- 50 ml vegan cream (Elmlea plant cream, coconut cream, or oat cream)
- 1–2 tbsp cornflour (cornstarch), mixed with 50 ml cold water
- 0.5 cup gluten-free pasta (small shells or twists, cooked and cooled)
Instructions
- Wash the blueberries and rhubarb. Peel and dice rhubarb into ½-inch pieces.
- Cook the gluten-free pasta according to package directions, drain, and set aside to cool completely.
- In a pot, combine blueberries, rhubarb, water, sugar, cinnamon stick, and cloves. Bring to a boil, then simmer on low until the fruit softens and rhubarb breaks down (about 10 minutes).
- Remove the cinnamon stick and cloves. Stir in vegan cream and mix until smooth.
- Whisk the cornflour with 50 ml cold water to make a smooth slurry. Pour into the simmering soup while stirring constantly. Cook for 1 minute until slightly thickened and syrupy.
- Remove from heat. Serve warm, or chill for at least 2 hours. Serve with a spoonful of gluten-free pasta and fresh blueberries.
Notes
Serve this chilled as a light dessert or warm for a cozy evening treat. Try variations with cherries, raspberries, or apples and plums. Always dissolve cornflour in cold water before adding to avoid lumps. Store up to 7 days in the fridge; tastes even better the next day!