Blueberry Soup

wild blueberry soup recipe

Blueberry Soup

Have you had a soup as a dessert before? It may seem a bit unusual, but definitely worth to try! Blueberry soup an ultimate comfort food, that tastes good warm or chilled. Easy to make, backed with wild blueberry goodness. 

Preparation time: about 40 min

Serving: 3  

  • 3-4 tbsp maple/agave syrup
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamon
  • 2.1 oz (60 g) LOOV Organic Freeze-Dried Whole Wild Blueberries
  • A big splash of freshly squeezed lemon juice 
  • 500 ml water
  • 2 tsp cornstarch + 1 tbsp cold water
  • 3 tbsp greek yogurt

1. In a large, deep, non-reactive saucepan, bring the blueberries, 3-4 tablespoons maple/agave syrup, cardamom, cinnamon, lemon juice, and water to a boil over medium heat.

2. Let boil for 5 minutes.

3. Remove from the heat.

4. Mix together the cornstarch with 1 tablespoon cold water and stir into the soup.

5. Return the pan to the heat, bring to a boil, and then remove from the heat.

6. Let the blueberry soup cool for 15-20 minutes before serving.

7. Add the last tablespoon of syrup, if desired, and some Greek yogurt.