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Anna Lewandowska

Christmas gingerbread soup

A sweet and spiced Christmas soup: vegetable broth combined with gingerbreads soaked in water, dried fruit cooked in plum compote, cloves, cinnamon and a glass of red wine.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Soup
Cuisine: Polish
Ingredients Method Notes

Ingredients
  

Vegetable broth
  • 1 celery
  • 1 parsley
  • 1 carrot
  • 1 onion
  • 1 leek
  • 2 bay leaves
  • 5 grains of all spice
  • pinch of salt
  • pinch of black pepper
Gingerbread soup
  • 1 vegetable broth
  • 30 gluten free gingerbreads
  • 200 g prunes
  • 200 g raisins
  • 200 g dried apricots
  • 3 tablespoons coconut sugar
  • 20 cloves
  • 1 tablespoon cinnamon
  • 3 cinnamon sticks
  • 1 cup red wine
  • 1 litre plum compote

Method
 

  1. Cook the vegetable broth in 3 litres of water.
  2. Soak the gingerbreads in water.
  3. Wash the dried fruits, rinse them with boiling water and cook them in the plum compote with the cloves and the cinnamon sticks.
  4. Add the gingerbreads together with the water they were soaked in and continue to cook, stirring so that nothing sticks to the pot.
  5. Add the creamy mass to the vegetable broth, add the wine and cook for a while.

Notes

Quantities are taken from the recipe box as published. The number of servings is approximate: the recipe starts from 3 litres of broth and a litre of plum compote.