Chilled Tri-Berry Soup

1. 1

   Heat 3 cups Port wine in saucepan over medium heat until simmering.

2. 2

   Stir in berries and sugar, reduce heat to medium-low and cook 5 minutes; alcohol will evaporate.

3. 3

   Combine cornstarch with remaining ¼ cup Port wine.

4. 4

   Stir cornstarch mixture and cinnamon into soup, and cook 2 minutes more.

5. 5

   Remove from heat, and refrigerate until chilled.

6. 6

   Pour soup into large serving bowls, and top each bowl with equal portions of vegan sour cream.

7. 7

   Garnish soup with edible flower petals before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.