Chilled Blueberry and Yogurt Soup

Today is all about blueberries.  

Because I love them.


So today I serve to you some blueberry soup.

Yes, this is really happening…


This is kind of like making a smoothie. A nice blend of berries and yogurt.

But this is a chilled soup. 

I am totally into this.


Blueberry Soup with Yogurt and Lime

Recipe from Health Magazine. Makes 4 servings.

  • 4 cups blueberries
  • ¼ cup honey
  • ½ tsp. cinnamon
  • 2 tablespoons plus 1 ¾ cup plain Greek Yogurt
  • juice and zest of 1 lime
  • 2 tsp. sugar

- Directions

- Place blueberries in a saucepan and pour in ½ cup water. Reserve a few blueberries for garnish.

- Stir in honey and cinnamon. Bring to a simmer over medium-high heat, about 5 minutes. Cook, stirring occasionally, until berries start to soften and give off liquid, about 2 minutes.

- Transfer to a bowl and let cool slightly. Puree in a blender or magic bullet until smooth. 

- Transfer to a large bowl and cover and refrigerate until chilled. About 2 hours.

- Combine lime juice, zest, sugar, and 2 tbsp. yogurt in a small bowl. Stir to blend and cover. Refrigerate until ready to serve with the soup.

- When ready to serve, whisk in remaining yogurt and ladle soup into chilled bowls.  Drop 2 tsp of the yogurt/lime mixture into the center of each bowl. Use a knife and make swirls in the soup. Garnish with berries and mint. Serve cold.

Stay cool!

BreakfastAnna Beck