Open Arms of Minnesota

Recipe #108: Scandinavian Berry Soup


By Rylee Ahnen, University of Minnesota Nutrition Major

Spring is here (or so they tell us), and one of my favorite parts about the warmer months is all of the sweet and delicious fruits that summer has to offer. I especially enjoy buying fresh cherries from the farmer’s market. Cherries come in many different varieties, and each is slightly unique. However, most cherries are good sources of Vitamin C, and sour cherries are excellent sources of Vitamin A. 

Vitamin A is important for retinal health, and Vitamin C is needed to maintain healthy skin and for tissue development. Cherries are simple to work into your diet because they are so versatile and delicious, but people trying to cut down on their sugar intake should be mindful of how many cherries they eat.  Below is a recipe for one of my favorite summer soups, filled with a bounty of berries. It’s perfect after a lazy day in the warm sun. (A kid can dream, right?)

Scandinavian Berry Soup

4 cups of water

2-3 cinnamon sticks

2 medium diced apples (peeled & cored)

2 cups sweet cherries (pitted)

1 ½ cups raspberries

1. Simmer the cinnamon sticks in the water for 15 – 20 minutes. Discard cinnamon.

2. Add apple to water. Continue to simmer for 5 minutes.

3. Add cherries & raspberries. Bring to a rolling boil.

4. Allow soup to rest for 30 minutes. Refrigerate.

5. Serve cold, with a dollop of whipped cream.

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