Chilled Swedish Blueberry Soup

A delightful and refreshing vegan soup made with blueberries and maple syrup, perfect as a dessert or light snack.

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Prep Time 10

Cook Time 10

Total Time 2

Servings: 4 servings

Course: Dessert, Snack

Cuisine: Swedish, Vegan

Calories: 100

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups blueberries (fresh or frozen) Use ripe, juicy blueberries for the best flavor.
1 cup water Adjust for desired thickness.
1/4 cup maple syrup Can substitute with agave syrup or honey if not strictly vegan.
2 tablespoons cornstarch Or use arrowroot powder.

Method

Preparation

In a medium saucepan, combine the blueberries, water, and maple syrup.
Bring the mixture to a gentle boil over medium heat, stirring occasionally.
In a small bowl, mix the cornstarch with a couple of tablespoons of cold water to create a slurry.
Once the blueberries start to soften, add the cornstarch slurry to the pot and continue to cook for another 2-3 minutes, stirring until thickened.
Remove from heat and let cool slightly before transferring the mixture to a blender. Blend until smooth.

Chilling

Chill the soup in the refrigerator for at least 2 hours before serving, allowing the flavors to develop.

Notes

Serve in small bowls or elegant glasses as a light dessert, and consider garnishing with coconut whipped cream, mint leaves, or fresh blueberries. Store any leftovers in an airtight container in the refrigerator for up to 3 days.