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Spiced Blueberry Soup

Spiced Blueberry Soup

Nutrition Facts
  • cal. (kcal) 115
Spiced Blueberry Soup
  • Makes: 4 servings
  • Prep: 20 mins
  • Start to Finish: 5 hrs 20 mins
  • Carb Grams Per Serving: 19

Ingredients

  • 4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
  • 2 cups water
  • 1 whole cinnamon stick
  • 2 tablespoons honey, or more to taste
  • 1 tablespoon chopped fresh ginger
  • 2 cardamom pods, (optional)
  • 2 tablespoons cornstarch
  • 1/3 cup low-fat milk
  • 1 cup 4 teaspoons reduced-fat sour cream, divided

Directions

  1. Combine blueberries, water, cinnamon stick, honey, ginger and cardamom pods (if using) in a large saucepan. Bring to a boil, stirring occasionally. Reduce heat and simmer, stirring, until most of the blueberries have burst, 1 to 2 minutes. Remove the cardamom pods and cinnamon stick. Puree the soup in 2 batches in a blender until smooth (use caution when pureeing hot liquids). Place a fine sieve over the pan and pour the soup through it back into the pan, straining out any solids. (Discard the solids.)
  2. Whisk cornstarch and milk in a measuring cup until smooth. Whisk into the blueberry mixture. Bring the soup to a boil over medium heat, stirring. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let cool for 10 minutes. Transfer to a bowl, loosely cover and chill until cold, at least 5 hours or up to 2 days.
  3. Just before serving, whisk 1 cup sour cream into the soup and ladle into bowls; top each serving with 1/2 teaspoon sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.
  4. Tip: MAKE AHEAD TIP: Prepare through Step 2 and chill for up to 1 day. The finished soup will keep in the refrigerator for up to 5 days.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 115 cal., 4 g total fat (3 g sat. fat), 14 mg chol., 21 mg sodium, 19 g carb. (2 g fiber), 2 g pro.

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