This soup is packed with the antioxidants of blueberries and blackberries, which are also good sources of vitamin K. Strawberries add to your vitamin C fix and the yogurt is a delicious way to get some of your daily dairy, calcium and protein. If you cannot find all the fruits at the market, check out the frozen fruit section.
- 3 cups strawberries, hulled
- 3 medium nectarines
- 3 medium plums
- 2 1/2 cups blueberries
- 1 1.2 cups fresh orange juice
- 6 TBS. sugar
- 1/2 tsp. cinnamon
- 2/3 cups raspberries
- 1 cup blackberries
- 1 cups plain, nonfat yogurt
- Fresh mint sprigs for garnish
Cut large strawberries into quarters; small ones in half. Set aside ó cup in a bowl – the remainder in a stockpot. Pit plums, cut into chunks and add to stock pot. Place 1 cup blueberries in bowl with strawberries – the remainder in the stockpot. Add orange juice, sugar, cinnamon and 3 cups water to fruit in stockpot. Bring to boil over high heat. Reduce heat to medium and simmer till fruit is broken down and mixture is soupy – about 15 minutes.
Remove pot from heat and puree in food processor or pass through a food mill fitted with a small holed disk into a large bowl. While still hot, add the set aside fruit and gently stir in raspberries and blackberries. Let stand until cool. Cover and refrigerate until cold. Serve chilled with 2 TBS. yogurt and sprig of mint.