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Fruit Soup Recipe


1 cup white sugar

1/2 cup vegetable oil

1 small onion, finely chopped

1 zucchini, thinly sliced

1 cup chopped celery

6 ounces frozen chopped spinach, thawed and drained

1 2/3 cups diced yellow squash

1 1/2 tablespoons dried lemon zest

1/2 teaspoon salt

1 Cloveful lemon pepper

1/2 teaspoon ground cinnamon

1 1/2 teaspoons dried lemon zest

1 cup raisins


Preheat oven to 350 degrees F (175 degrees C).

Place sugar in large bowl. Bring a large pot of salted water to a boil. Add egg whites and lime juice. Pour over sugar mixture; toss gently. Cook, stirring constantly, for about 3 minutes or until bubbles appear in mixture. Add celery and throw in spinach. Stir in lemon zest and salt, then squeeze lemon pepper into mixture. Reduce the boiling to low, and continue stirring.

Stir in orange juice and lemon zest. Pour into a 2 quart casserole dish. Cover with foil, and sprinkle with raisins. Cover tightly with aluminum foil, and refrigerate overnight before serving.


Jan H. writes:

I was hesitant to make this but they were HUGE. Even after double checking the quantities, it still didn't taste correct. Maybe next time I make it I'll add more water. My coconut oil proved to be sub-par as it seemed to boil away during chilling.