
Peach Mango Fruit Soup
Yields: 4 3/4-cup Servings
Ingredients:
½ cup raw cashews rinsed
¾ cup juice from canned peaches
½ teaspoon vanilla
1 Tablespoon honey
2 cups peaches, canned
¼ teaspoon cinnamon
1 Tablespoon fresh lemon juice
2 cups fresh mango, peeled and seed removed
fresh raspberries
fresh mint sprigs for garnish
Directions:
Blend cashews, liquid from peaches, vanilla, and honey in a blender until smooth and creamy. Reserve 2-tablespoons for garnish, if desired.
Add the next four ingredients to the blender mixture and blend until smooth.
Pour soup into serving dishes, and garnish with berries and mint.
Variation: Use fresh or frozen peaches in place of canned peaches: omit peach juice and add ⅔ -cup
plant-based milk, increase honey to ¼-cup.
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