🍰 Icy Kefir and Blackberry Soup

Name: Icy Kefir and Blackberry Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 lemon; 250 g blackberries; 4 tbsp maple syrup; 300 ml kefir; 150 g low-fat quark; 2 tbsp sliced almonds; 2 tbsp rosehip pulp

333 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

0.5 lemon
250 g blackberries
4 tbsp maple syrup
300 ml kefir
150 g low-fat quark
2 tbsp sliced almonds
2 tbsp rosehip pulp

Instructions

1. Squeeze half of the lemon to extract the juice.
2. Rinse the blackberries under running water.
3. Let the blackberries drain completely in a sieve.
4. Add one tablespoon of lemon juice and half of the maple syrup to the blackberries.
5. Mix the ingredients well and let the blackberries marinate for 15 minutes.
6. Place the kefir and quark in the freezer compartment for 15 minutes to chill them.
7. Toast the sliced almonds in a pan without adding extra fat.
8. Fry the almonds until they have turned a light brown color.
9. Pour the toasted almonds onto a plate.
10. Allow the almonds to cool down completely.
11. Put the pre-chilled kefir, quark, rosehip puree, and the remaining maple syrup into a blender.
12. Blend the ingredients until a smooth, homogeneous mixture is formed.
13. Distribute the cold soup onto plates.
14. Add the marinated blackberries to the soup.
15. Sprinkle the finished soup with the cooled sliced almonds.
16. Serve the dish immediately.

Nutrition per serving

kcal: 333
Protein: 20 g · Fett/Fat: 9 g · Carbs: 35 g