We have been on a kick buying cookbooks from around the world. While cooking cuisines from different cultures is fun, adapting them to be vegan and gluten free is even more fun. It is a great challenge
to find the vegan, gluten-free equivalents of some of the ingredients, and we love all of the different recipes that combine ingredients we would have never considered.
Today’s recipe is adapted from Hungarian Cookbook: Old World Recipes for New World Cooks and we were instantly intrigued by it. We hadn’t thought of making sweet soups before, and we are in love with cherries. We can easily chow through a big bag of them from the farmer’s market, and this recipe sounded neat. We had to make quite a few adjustments to make it vegan and gluten-free, and a tad healthier, but we think you will love it!
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Vegan, Gluten-Free Cherry Soup
Thank you! ❤️
*Receipts will come from ISIPP.
- 1 can (16 ounces) sour pitted cherries, including juice, or 1 1/2 pounds fresh sour cherries, washed and pitted.
- 3 cups filtered water
- 1 inch cinnamon stick
- 1 tablespoon stevia
- 1/4 teaspoon sea salt
- 1 tablespoon of Bob’s Gluten-Free General Flour
- 1 cup of your favorite vegan sour cream alternative
Bring cherries and water to boil. Add cinnamon stick, Stevia, and salt; stir and keep at a low boil until cherries are soft (if using fresh cherries; canned cherries will already be soft). Blend gluten-free flour into vegan sour cream; gradually add to soup. Lower heat and simmer, uncovered, 10 minutes. Add more stevia if needed.
The cookbook author notes that you can eat this soup warm, room temperature or chilled, whatever strikes your fancy! Try drizzling the warm soup over some delicious vanilla vegan ice cream!
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