Raspberry Orange Soup Recipe

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Raspberry Orange Soup
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Ingredients:

Directions:

  1. Drain oranges, reserving syrup; set oranges aside. In a 2-qt. saucepan, combine syrup, juices and tapioca; let stand for 5 minutes. Bring to a boil over medium heat; boil for 5 minutes, stirring occasionally. Remove from the heat; stir in raspberries until thawed. Add oranges. Chill for at least 8 hours. Garnish with whipped cream and a pinch of nutmeg if desired. Yield: 8 servings (2 quarts).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 84.38 Kcal (353 kJ)
Calories from fat 2.03 Kcal
% Daily Value*
Total Fat 0.23g 0%
Cholesterol 0.69mg 0%
Sodium 5.52mg 0%
Potassium 166.87mg 4%
Total Carbs 20.19g 7%
Sugars 13.66g 55%
Dietary Fiber 0.4g 2%
Protein 0.51g 1%
Vitamin C 52.4mg 87%
Iron 0.1mg 1%
Calcium 16.7mg 2%
Amount Per 100 g
Calories 58.32 Kcal (244 kJ)
Calories from fat 1.4 Kcal
% Daily Value*
Total Fat 0.16g 0%
Cholesterol 0.48mg 0%
Sodium 3.82mg 0%
Potassium 115.34mg 4%
Total Carbs 13.95g 7%
Sugars 9.45g 55%
Dietary Fiber 0.28g 2%
Protein 0.35g 1%
Vitamin C 36.2mg 87%
Iron 0.1mg 1%
Calcium 11.5mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
    Points
  • 2
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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