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–+ servings
Blueberry Soup

Chilled Blueberry Soup

Looking for a healthy and nutritious way to use all those in-season blueberries and milk? I got you! This blueberry soup is ready in under 30 minutes and is perfect for breakfast, brunch, a snack or dessert!
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Course: Breakfast, Breakfast or Dessert, Breakfast or Snack, Breakfast/Brunch, Brunch
Keyword: blueberries, blueberry, dairy, milk, soup, spring, summer
Prep Time: 5 minutes
Cook Time: 15 minutes
Chill time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 117kcal
Author: Tracy

Ingredients

  • 1 cup water
  • 12 oz fresh blueberries 2 small containers. I used Noble New Crop Florida blueberries
  • 1/2 tsp. cinnamon
  • 1/4 tsp. fresh ginger minced
  • 1 cup whole Florida milk
  • 1 cup nonfat Greek yogurt I used the zero sugar vanilla variety
  • fresh mint and almond slivers for garnish optional

Instructions

  • Bring water to a boil in a saucepan. Stir in the blueberries, cinnamon, and ginger.
  • Boil for 3 minutes, stirring occasionally.
  • Reduce heat and simmer for 10 minutes.
  • Remove from heat and allow to cool.
  • Add milk and yogurt to the cooled blueberry mixture and using an immersion blender, blend until smooth. *If you don't have an immersion blender you can use your favorite blending device.
  • Refrigerate until ready to serve. Serve chilled.
  • Enjoy!

Nutrition

Calories: 117kcal | Carbohydrates: 18g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 45mg | Potassium: 231mg | Fiber: 2g | Sugar: 13g | Vitamin A: 149IU | Vitamin C: 8mg | Calcium: 144mg | Iron: 0.3mg
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