Traditional Scandinavian fruit soup uses dried fruits, which thicken and develop flavor as they simmer with a cinnamon stick. This version—which is more reminiscent of a compote than a real soup—is contains two powerful antioxidants: dried tart cherries and pomegranate juice. In addition, the whole oranges contain bioflavonoids (an anti-inflammatory), while tapioca adds carbs.
- ½ cup chopped dried apricots
- ½ cup dried tart cherries
- 2 tbsp raisins
- 1 whole cinnamon stick
- ¾ cup pomegranate juice
- ¾ cup apple juice
- 3 cups water
- 1 tbsp quick-cooking tapioca
- ½ tsp salt
- 3 tbsp sugar
- ½ apple, peeled, cored, sliced and cut into bite-sized pieces
- 2 thin, round orange slices (including peel), cut into quarters
- 1 tbsp freshly squeezed lemon juice
- Combine apricots, cherries, raisins, cinnamon stick, pomegranate juice, apple juice and water in a saucepan. Bring to a boil, and then lower the heat. Simmer for 30 minutes, uncovered.
- Mix in tapioca, salt, sugar, apple slices and orange slices. Simmer for another 15 minutes, stirring occasionally. Remove from heat, cover and allow to cool for 30 minutes.
- Transfer into a bowl, cover, and chill in the fridge for at least 2 hours or overnight.
- To serve, remove cinnamon stick and stir in lemon juice to brighten the flavors. Add a little more water as needed to thin the soup.
VARIATION: Substitute some of the dried fruits with dried apples, dried cranberries, or prunes.
GARNISHES: Orange zest, chopped fresh dill or chopped fresh mint.