Ingredients
1 kg blueberries
800 ml water
4 tablespoons cornstarch / cornflour
4 tablespoons water (for mixing with cornstarch)
6 tablespoons maple syrup (or other sweetener like honey, agave syrup, or date syrup)
Instructions
- In a large pot, add blueberries, 800 ml water, and maple syrup. Bring to a boil over medium heat.
- Let the mixture simmer for 5–7 minutes to soften the blueberries.
- In a small bowl, mix cornstarch with 4 tablespoons of water until smooth.
- Gradually add the cornstarch mixture to the pot while stirring constantly to avoid lumps.
- Boil the soup for another 2 minutes until it thickens.
- Remove from heat and let cool completely.
- Refrigerate until chilled. Serve with cream, yogurt, or ice cream if desired.
Notes
- Add a pinch of cinnamon or a splash of vanilla extract for extra flavor.
- Add a squeeze of lemon juice to brighten the taste.
- Blend and strain the soup for a smoother texture.
- Try mixing in other berries like raspberries or blackberries.
- Use your preferred sweetener such as agave or date syrup.
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Dessert
- Method: Boiling
- Cuisine: Scandinavian
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (approx. 250 ml)
- Calories: 120
- Sugar: 18g
- Sodium: 5mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg