Warm Blueberry Soup

Warm Blueberry Soup


  • 4 cups frozen blueberries
  • 3 cups water
  • 5 tablespoons sugar
  • 3 Tablespoons lemon juice
  • 1/4 teaspoon ground cinnamon
  • pinch of salt
  • 2 teaspoons cornstarch
  • ½ teaspoon vanilla
  • low fat vanilla yogurt for topping
  • granola for topping



  • Combine the first seven ingredients in a saucepan over a medium-high heat, stirring well.
  • Bring soup to a gentle boil.
  • Reduce and simmer until the blueberries are tender, about 5 minutes.
  • Gently mash some of the berries with a potato masher and serve topped with yogurt and granola.
  • For a slightly sweeter version, use orange juice in place of all or part of the 3 cups of water.

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