Fermented Kefir Soup

Ingredients

• 0.5 lemon
• 250 g blackberries
• 4 tbsp Maple syrup
• 300 ml kefir
• 150 g low‑fat quark
• 2 tbsp almond flakes
• 2 tbsp rosehip puree

Instructions

1. 1.

   Squeeze half a lemon. Rinse the blackberries and drain them well in a sieve. Mix 1 tbsp lemon juice with half of the maple syrup, add to the berries, and let marinate for 15 minutes. Chill kefir and quark in the freezer for 15 minutes.

2. 2.

   Toast almond flakes in a dry pan until lightly golden brown. Transfer to a plate and allow to cool.

3. 3.

   Blend kefir, quark, rosehip puree, and remaining maple syrup until smooth. Spoon onto plates, top with blackberries, and sprinkle toasted almond flakes before serving.