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.
Enjoy!
