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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Servings: 4
Calories: 117kcal
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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