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Easy Vegan Dessert & Healthy Soup

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dessert, Soup
Cuisine: Polish, Scandinavian, Vegan
Calories: 145
Ingredients Equipment Method Notes

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)

Equipment

  • medium pot
  • mixing bowl
  • whisk
  • knife and cutting board
  • strainer
  • serving bowls

Method
 

  1. Wash the blueberries and rhubarb. Peel and dice rhubarb into ½-inch pieces.
  2. Cook the gluten-free pasta according to package directions, drain, and set aside to cool completely.
  3. 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).
  4. Remove the cinnamon stick and cloves. Stir in vegan cream and mix until smooth.
  5. 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.
  6. 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!