Cold Raspberry Soup

VeganVegetarian
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Ingredients

  • 4 (10 oz.) pkg. frozen raspberries, thawed ⓘ
  • 2 c. Port ⓘ
  • 4 short cinnamon sticks ⓘ
  • 2 tsp. cornstarch ⓘ

Instructions

  1. In a 3-quart saucepan over medium heat, heat raspberries, Port and cinnamon sticks to boiling.
  2. Reduce heat to low; simmer 10 minutes.
  3. In measuring cup, mix cornstarch with water slowly. Stir into soup; cook until thickened, stirring.
  4. Cover and refrigerate.
  5. To serve, remove cinnamon sticks.

Nutrition & Diet Analysis (per serving)

221 kcal 11% DV
Protein Fat Carbs

Macronutrients

Protein 1.5g 3% DV
Total Fat 6.8g 9% DV
Carbs 38g 14% DV
Fiber 2.2g 8% DV
Sugar 7.5g 15% DV

Electrolytes

Sodium 79.3mg 3% DV
Potassium 64mg 1% DV
Cholesterol 1.3mg

Vitamins & Minerals

Vitamin A 0.5mcg
Vitamin C 6.6mg 7% DV
Calcium 55mg 4% DV
Iron 0.6mg 4% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

cornstarch cinnamon frozen raspberries water

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