This cold cherry soup is a classic Hungarian dish (called Hideg Meggyleves) that’s made with sour cherries. This version is dairy-free and refined sugar-free.
- 2 14.5 oz cans of tart cherries, with liquid (see notes)
- 1 lemon slice
- 1 1/2 tbsp maple syrup
- 1/4 cup coconut yogurt (plus more for serving if desired)
- 2 1/2 tsp arrowroot
- Dill to serve, optional
- Add the cherries (with the liquid), lemon slice, and maple syrup to a pot and stir to combine. Set on the stove over low heat and bring to a low simmer for 5 minutes to reduce and soften the cherries.
- In a small bowl, combine the coconut yogurt and arrowroot starch until combined. Spoon the mixture into the soup and stir to combine while continuing to simmer on low for another 2-3 minutes.
- Remove from the heat and discard the lemon slice. Allow to cool before transferring to the fridge to chill further.
- Once chilled, serve topped with dill and additional coconut yogurt if desired. Enjoy chilled with a spoon.
If using fresh or frozen tart cherries, pit the cherries and allow them to defrost if frozen. Add to the pot along with just enough water to almost cover the cherries. Simmer on low for 5-8 minutes or until soft. From there, add the lemon and maple syrup and prepare as directed.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Adapted from the Paprikas Weiss Cookbook.
- Prep Time: 10
- Cook Time: 15
- Serving Size: 1 serving
- Calories: 135
- Fat: 2g
- Carbohydrates: 30.2g
- Fiber: 2.6g
- Protein: 1.8g
Keywords: cherry soup