Blueberry soup

Blueberry soup

By
From
V is for Vegan
Serves
4

This is a dish I discovered on a trip to Sweden, although the hot fruit soup is also a thing in Eastern Europe. As well as the blueberries, blackberries, raspberries and strawberries, the Swedes can forage for cloudberries, bilberries, lingonberries and seabuckthorn berries. Berries are considered a superfood, full of antioxidants and vitamin C, plus anti-ageing properties. The Swedes, in the summer, serve refreshing and healthy fruit soups with bilberries or rose hips, but I love blueberries.

Ingredients

Quantity Ingredient
500g fresh or frozen blueberries
350ml water
60-75g caster sugar, depending on how sweet you like it
1/2 lemon, juiced
1 glass vegan sweet white dessert wine or madeira, (optional)
2 tablespoons cornflour

Method

  1. Slowly simmer the blueberries, water, sugar and lemon juice together. Once the blueberries have started to disintegrate, continue to simmer, adding the sweet wine if you wish. Then strain the soup, pushing it through a sieve with a wooden spoon.
  2. Mix the cornflour to a paste with a few tablespoons of water. Add this to the warm, sieved blueberry soup. You could then put it through a blender to make it even smoother. Serve warm or cold.
Tags:
Vegan
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