Berry Soup

4.1
(18)

A cold Dutch soup that's perfect as a breakfast on the go. Its traditional name is Watergruwel. This can be stored for at least one week in the fridge, and amounts and types of fruits can be varied. It's a very flexible recipe!

Servings:
5
Yield:
4 to 6 servings

Ingredients

  • ½ cup barley

  • 6 cups water

  • ½ cup white sugar

  • 1 (10 ounce) package frozen raspberries

  • ½ cup raisins

  • 1 cup pitted cherries

Directions

  1. In a large bowl, soak the barley in the water overnight; do not drain.

  2. In a large saucepan over low heat, simmer the barley for one hour. Then add the sugar, raspberries and raisins and simmer for another 30 minutes. Add the cherries and simmer for another 15 minutes, or until the soup becomes relatively thick. Allow to chill in the refrigerator and serve cold.

Nutrition Facts (per serving)

265 Calories
1g Fat
65g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 265
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Sodium 4mg 0%
Total Carbohydrate 65g 24%
Dietary Fiber 7g 25%
Total Sugars 45g
Protein 4g
Vitamin C 12mg 59%
Calcium 26mg 2%
Iron 1mg 8%
Potassium 322mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.