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Spiced Blueberry Soup

Chilled Spiced Blueberry Soup

Kurt
Are you looking for a cool desert soup? This blueberry soup isn't overly sweet, and some warming spices add complexity to the flavor. Garnish with sliced mint leaves and additional blueberries!
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Prep Time 5 minutes
Cook Time 15 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert, Soup
Method Stovetop
Calories 1107 kcal

Special Equipment Needed

  • 1 Large saucepan
  • 1 Blender or food processor
  • 1 Fine mesh sieve

Ingredients
 

  • 4 cups blueberries fresh or frozen
  • 2 cups water
  • 1 3-inch cinnamon stick
  • 1 tablespoon honey or more to taste
  • 1 tablespoon ground ginger
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cumin
  • ½ teaspoon ground nutmeg
  • 2 tablespoons cornstarch
  • ½ cup half and half
  • 1 cup sour cream
  • Additional sour cream for garnish
  • Additional blueberries for garnish
  • Fresh mint leaves thinly sliced, for garnish

Instructions
 

  • Combine the blueberries, water, cinnamon stick, honey, ginger, cardamom. cumin, and nutmeg in a large saucepan. Bring to a boil, stirring occasionally. Reduce the heat and simmer, stirring, 1 to 2 minutes.
    4 cups blueberries, 2 cups water, 1 3-inch cinnamon stick, 1 tablespoon honey, 1 tablespoon ground ginger, ½ teaspoon ground cardamom, ½ teaspoon ground cumin, ½ teaspoon ground nutmeg
  • Remove the cinnamon stick. Puree the soup in a blender until smooth, in two batches if necessary.
  • Put a fine mesh sieve over the pan or a large bowl and pour the soup through it, straining out any solids. Discard the solids. If you used a bowl, pour the soup back into the pan.
  • Whisk the cornstarch and half and half in a small bowl until smooth.
    2 tablespoons cornstarch, ½ cup half and half
  • Whisk the cornstarch mixture into the blueberry mixture.
  • Bring the soup to a boil over medium heat. Boil, stirring constantly, until the soup thickens slightly, about 1 minute. Remove from the heat and let it cool for 10 minutes.
  • Transfer the soup to a bowl, loosely cover, and chill until cold, at least 3 hours.
  • Just before serving, whisk 1 cup of sour cream into the soup and ladle into bowls.
    1 cup sour cream
  • Top each serving with 1 teaspoon of sour cream. Garnish with additional blueberries and thinly sliced mint leaves.
    Additional sour cream, Fresh mint leaves, Additional blueberries

Nutrition Estimate

Calories: 1107kcalCarbohydrates: 140gProtein: 15gFat: 61gSaturated Fat: 32gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 178mgSodium: 180mgPotassium: 1017mgFiber: 16gSugar: 90gVitamin A: 2199IUVitamin C: 61mgCalcium: 444mgIron: 4mg

THIS RECIPE IS FROM

The Spice of Your Life - https://thespiceofyourlife.com

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