Delightful and refreshing, this chilled soup works as an appetizer, dessert or snack. If using frozen blueberries, cover the pan in Step 1 to bring the cold blueberry mixture to a boil more quickly.
Total Time: 5 hr 20 min
Cook Time: 20 min
- 4 cup(s) fresh or frozen (not thawed) blueberries, plus more for garnish
- 2 cup(s) water
- 1 whole(s) cinnamon stick
- 2 tablespoon(s) honey, or more to taste
- 1 tablespoon(s) chopped fresh ginger
- 2 cardamom pods, (optional)
- 2 tablespoon(s) cornstarch
- 1/3 cup(s) low-fat milk (I use Almond Milk)
- 1 reduced-fat sour cream, divided( I use a Vegan Sour Cream)
- 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.)
- 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.
- 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.
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