Posted: · Updated: by Tonje
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Chilled Swedish blueberry soup is a tasty soup best served for breakfast or as dessert. It's a traditional recipe that's commonly enjoyed throughout Scandinavia, especially in the fall during blueberry season.
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I know what you are thinking. Blueberry.. soup? But it's delicious, I promise. It sort of reminds me of a smoothie bowl or fruit compote. Topped with a spoonful of plain yogurt it's absolute heaven.
🥘 Ingredients
This easy recipe only requires 4 ingredients. You will need water, frozen or fresh blueberries, cornflour/cornstarch, and maple syrup.
You can substitute the maple syrup with any other sweetener such as date syrup, honey or agave syrup.
🔪 Instructions
Add the blueberries, water and maple syrup to a pot. Bring it to a boil, and leave the soup to simmer for 5-7 minutes.
Then, combine cornflour with 4 tablespoon water in a small bowl, and slowly pour it into the soup while continuously stirring. The soup will thicken up fast.
Leave the soup to boil for another 2 minutes. Then, remove it from the heat and leave it to cool down.
💭 Top tips
Here is how you can get this recipe perfect:
- This soup is definitely best if using sweet, fresh blueberries during blueberry season. If your blueberries are a bit sour, you might want to add some more sweetener.
- Want a more hearty breakfast? Top your Swedish blueberry soup with granola, chopped nuts or toasted muesli.
- If you serve this soup as a dessert, consider adding some cream, whipped cream or custard on top.
🥗 Serving suggestions
Blueberry soup is typically enjoyed cold, but you can serve it warm if you prefer. It can be enjoyed as a light main course for lunch, or more commonly as dessert or breakfast.
If served as a dessert, you can add some whipped cream or custard over the soup. For breakfast, it's commonly served with a swirl of plain yogurt.
🍲 Leftovers
Store leftover Swedish blueberry soup in an airtight container in the fridge for up to 4 days, or freeze it for up to 6 months.
You can reheat the leftover soup, or serve it chilled. This recipe is excellent for using up leftover blueberries. You can also meal prep a large batch if you happen to have an abundance of blueberries (common problem if you grow up in the Norwegian forests!).
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- Lemon Curd Overnight Oats
- 3 Ingredient Peanut Butter Oatmeal Cookies
- Cinnamon puff pastry rolls
- Cinnamon Raisin Overnight Oats
📋 Frequently asked questions
Is this recipe vegan? - Yep! This blueberry soup is naturally vegan with no substitutes required.
Does this soup have blueberry chunks in it? - Yes. Through the cooking process the blueberries will partially dissolve into the liquid, but some soft blueberry chunks will still remain. If you want a smooth soup, you can blend it before serving.
Is this recipe allergy friendly? - Consult the nutrition label of the ingredients you use, but in general this recipe is egg free, soy free, nut free and dairy free.
Is this suitable for my diet? - This recipe is vegan, and suitable for most diets including whole 30, paleo, low carb, weight watchers, slimming world and more.
How can I adjust this blueberry soup recipe? - If you'd like to experiment with this recipe, try adding some lemon juice, cinnamon, vanilla extract or honey. You can also try using a combination of blueberries and raspberries.
Can I use fresh or frozen blueberries? - You can use either in this recipe, or even a combination of the two.
Recipe
Chilled Swedish Blueberry Soup
Chilled Swedish blueberry soupis a tasty soup best served for breakfast or as dessert. It’s a traditional recipe that’s commonly enjoyed throughout Scandinavia, especially in the fall during blueberry season.
5 from 1 vote
Created by: Tonje
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Prep Time 2 minutes mins
Cook Time 10 minutes mins
Course Breakfast, Dessert
Cuisine Norwegian, Swedish
Servings 4
Calories 254 kcal
Ingredients
- 1 kg blueberries
- 800 ml water
- 4 tablespoon cornstarch / cornflour
- 4 tablespoon water
- 6 tablespoon maple syrup (or other sweetener*)
Instructions
Add the blueberries, water and maple syrup to a pot. Bring it to a boil, and leave the soup to simmer for 5-7 minutes.
Combine cornflour with 4 tablespoon water in a small bowl, and slowly pour it into the soup while continuously stirring. The soup will thicken up fast.
Leav the soup to boil for another 2 minutes. Then, remove it from the heat and leave it to cool down.
Serve the soup chilled with cream, yogurt or ice cream.
Notes
*Instead of maple syrup, you can use any other sweetener like honey, agave syrup or date syrup.
Is this recipe vegan?– Yep! This blueberry soup is naturally vegan with no substitutes required.
Does this soup have blueberry chunks in it?– Yes. Through the cooking process the blueberries will partially dissolve into the liquid, but some soft blueberry chunks will still remain. If you want a smooth soup, you can blend it before serving.
Is this recipe allergy friendly?– Consult the nutrition label of the ingredients you use, but in general this recipe is egg free, soy free, nut free and dairy free.
How can I adjust this blueberry soup recipe?– If you’d like to experiment with this recipe, try adding some lemon juice, cinnamon, vanilla extract or honey. You can also try using a combination of blueberries and raspberries.
Can I use fresh or frozen blueberries?– You can use either in this recipe, or even a combination of the two.
Leftovers
Store leftover Swedish blueberry soup in an airtight container in the fridge for up to 4 days, or freeze it for up to 6 months.
You can reheat the leftover soup, or serve it chilled. This recipe is excellent for using up leftover blueberries. You can also meal prep a large batch if you happen to have an abundance of blueberries (common problem if you grow up in the Norwegian forests!).
Serving suggestions
Blueberry soup is typically enjoyed cold, but you can serve it warm if you prefer. It can be enjoyed as a light main course for lunch, or more commonly as dessert or breakfast.
If served as a dessert, you can add some whipped cream or custard over the soup. For breakfast, it’s commonly served with a swirl of plain yogurt.
Nutrition
Calories: 254kcalCarbohydrates: 64gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 17mgPotassium: 260mgFiber: 6gSugar: 43gVitamin A: 135IUVitamin C: 24mgCalcium: 54mgIron: 1mg
Keyword blueberry, dairy free, egg free, gluten free, low carb, nut free, paleo, soy free, whole 30
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