Fruit Soup(Vin Suppe)
Fruit Soup (Vin Suppe) is a sweet, comforting dessert featuring tender fruit and tapioca in a fragrant grape juice base, perfect for a light, fruity treat.
Ingredients
Instructions
- Soak tapioca in water for 3 hours.
- Drain and discard the water.
- Soak prunes and raisins in water for 1 hour.
- Drain and discard the water.
- Cook the fruit in water to cover for 15 minutes.
- Add drained tapioca, lemon slices, cinnamon stick, and 2 cups grape juice.
- Cook until the fruit and tapioca are tender, adding more water or grape juice as necessary.
- Add salt and sugar to taste.
Tips & Substitutions
For a thicker consistency, you can add more tapioca or reduce the liquid slightly. If you're short on time, consider using dried apricots or figs as substitutes for prunes or raisins for a different fruit flavor. A pinch of nutmeg can also enhance the warm spices. If you prefer a sweeter soup, feel free to add honey or maple syrup while cooking.
Serving Suggestions
Serve the fruit soup chilled or warm, garnished with a sprinkle of cinnamon or a dollop of whipped cream for a touch of indulgence. It pairs beautifully with Lisa'S Party Punch for a delightful brunch or dessert option. Consider serving alongside a light salad or crusty bread to balance the sweetness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of grape juice or water to loosen the mixture if it thickens too much. Avoid reheating in the microwave, as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Soup(Vin Suppe) contains roughly 1671 calories, with 17g protein, 226g carbohydrates, and 81g fat. It is an excellent source of iron (82% of the Daily Value), calcium (50% of the Daily Value), and protein (33% of the Daily Value). Note that it is relatively high in sodium, at 1415mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of dried for this recipe?
Yes, you can substitute fresh fruits like apples, pears, or berries for the dried fruits. However, fresh fruits may require a shorter cooking time to avoid becoming mushy. Adjust the cooking time accordingly, monitoring until the fruits are tender but still hold their shape.
Is this recipe vegan-friendly?
Absolutely! This fruit soup is naturally vegan, made with plant-based ingredients. Just ensure any additional sweeteners you choose, like honey, are replaced with vegan options such as agave syrup or maple syrup to keep it entirely plant-based.
Can I make this soup ahead of time?
Yes, this soup can be made in advance. Prepare it a day ahead and store it in the refrigerator. The flavors will meld beautifully overnight, enhancing the overall taste. Just give it a gentle stir before serving, and reheat if preferred.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).