Ingredients with Measurements:
- 4 cups fresh blueberries
- 1 cup water
- 1/2 cup sugar
- 1 cinnamon stick
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/4 cup cold water
- 1 can (13.5 oz) coconut milk
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Blender or immersion blender
- Medium saucepan
- Whisk
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. In a medium saucepan, combine blueberries, water, sugar, cinnamon stick, cardamom, ginger, and salt. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to low and let simmer for 10-15 minutes, or until blueberries are soft and the mixture has thickened slightly.
3. Remove from heat and let cool for a few minutes.
4. Remove the cinnamon stick and use an immersion blender or transfer the mixture to a blender and blend until smooth.
5. In a small bowl, whisk together cornstarch and cold water until smooth.
6. Return the blueberry mixture to the saucepan and bring to a simmer over medium heat.
7. Whisk in the cornstarch mixture and continue to cook for 2-3 minutes, or until the mixture has thickened.
8. Remove from heat and let cool to room temperature.
9. In a mixing bowl, whisk together coconut milk, powdered sugar, and vanilla extract until smooth.
10. To serve, ladle the blueberry soup into serving bowls and top with a dollop of coconut cream.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 35g
Protein: 2g
Sodium: 150mg
Fiber: 4g
Sugar: 28g
Substitutions for ingredients:
- Frozen blueberries can be used instead of fresh
- Maple syrup or honey can be used instead of sugar
- Ground cinnamon, nutmeg, or allspice can be used instead of cinnamon stick and ground cardamom and ginger
Variations:
- Use other types of berries such as raspberries, strawberries, or blackberries
- Add a splash of lemon juice for a tangy twist
- Top with fresh berries or toasted coconut flakes for extra texture
Tips and tricks:
- Be sure to remove the cinnamon stick before blending the mixture
- If the soup is too thick, add a little more water to thin it out
- The coconut cream can be made ahead of time and stored in the refrigerator until ready to use
Storage instructions:
Store leftover soup and coconut cream separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a saucepan over low heat, stirring occasionally, until heated through. Coconut cream can be served cold or at room temperature.
Presentation ideas:
Serve in individual bowls with a sprig of fresh mint or a few extra blueberries on top.
Garnishes:
Fresh mint, toasted coconut flakes, or extra berries
Pairings:
This soup pairs well with a light salad or sandwich for a light lunch or as a dessert after a heavier meal.
Suggested side dishes:
Mixed greens salad, turkey and avocado sandwich, or roasted vegetables
Troubleshooting advice:
If the soup is too thin, whisk in a little more cornstarch mixture and cook for an additional 1-2 minutes until thickened.
Food safety advice:
Be sure to store leftover soup and coconut cream in the refrigerator and consume within 3 days.
Food history:
Fruktsoppa is a traditional Swedish fruit soup that is typically served cold as a dessert. This version with blueberries and coconut cream is a modern twist on the classic recipe.
Flavor profiles:
Sweet, tart, and creamy
Serving suggestions:
Serve as a light lunch or as a refreshing dessert after a meal.
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Region: Swedish