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    Home » Recipes » Gluten-Free Recipes

    Jul 8, 2015 · Modified: Feb 7, 2020 by Becca Heyes · This post may contain affiliate links · 32 Comments

    3 ingredient blueberry soup

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    Total time: 10 minutes
    Servings: 1
    5 from 1 vote
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    3 ingredient blueberry soup - great for breakfast with Greek yogurt, poured over pancakes or waffles - or even drizzled over ice cream!

    New favourite breakfast ahoy!

    I know, soup for breakfast seems a little odd. But hey, fruit soup as a concept is a bit odd to begin with, so let's just go with it.

    This blueberry soup has just three ingredients - I don't mess around, me. Throw some frozen blueberries in a pan with a good pinch of cinnamon and a tiny bit of honey, and hey presto: blueberry soup! The frozen blueberries contain quite a lot of water, so as they thaw they create their own sauce, like magic.

    3 ingredient blueberry soup - great for breakfast with Greek yogurt, poured over pancakes or waffles - or even drizzled over ice cream!

    I don't usually buy frozen fruit, but in an effort to have more healthy ingredients on hand for those times when I feel like there's nothing in the house (surprisingly often, considering how regularly I go to the supermarket), I thought it seemed like a good idea to have a bag or two in the freezer. I only bought them a few days ago and I'm already loving it! They're so handy for breakfasts, smoothies... and soup, apparently.

    Inspired by the incredible combination of plums+cinnamon, I thought I'd try blueberries+cinnamon next, and I think it might actually be eeeven better. With the amount of flavour that's in this blueberry soup, you wouldn't believe it only had 3 ingredients.

    3 ingredient blueberry soup - great for breakfast with Greek yogurt, poured over pancakes or waffles - or even drizzled over ice cream!

    I served my blueberry soup topped with a good dollop of Greek yogurt - anything is totally acceptable for breakfast as long as it's topped with Greek yogurt, yes? Kind of the sweet equivalent of throwing a fried egg on something and calling it breakfast.

    If I've still not convinced you that soup for breakfast is a-ok, you could always simmer your blueberry soup for a little longer to make it more like a blueberry compote, which you could serve over pancakes, waffles, porridge, or whatever else you crazy cats like to eat for breakfast. My next batch is 100% going to be served over ice cream (though perhaps I'll wait until dinner time for that one).

    I'm now dying to try this same technique with different frozen fruits! Any ingenious ideas?

    3 ingredient blueberry soup - great for breakfast with Greek yogurt, poured over pancakes or waffles - or even drizzled over ice cream!

    3 ingredient blueberry soup

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 1 vote
    Print Pin Comment
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 1
    Calories:
    Author: Becca Heyes

    Ingredients

    • 150 g frozen blueberries (~ 1 cup)
    • ¼ teaspoon ground cinnamon
    • 1 teaspoon honey or agave
    • To serve: Greek yogurt or similar (optional)

    Instructions

    • Add all of the ingredients to a pan over a medium heat. When the blueberries have released some liquid, bring the mixture to a simmer, and cook for around 5 minutes, until piping hot. Mash some of the blueberries with the back of a spoon to get your desired consistency.
    • Serve topped with Greek yogurt if desired.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!
    Blueberry soup NI

    Note: nutritional information is approximate, and will depend on exactly what ingredients you choose. Information provided is for soup only, no toppings included.

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    Comments

    1. Kay says

      December 15, 2017 at 6:05 pm

      When my children were growing up I would make fruit soup with home canned fruits.
      peaches,pears,golden plums with sliced banana on top. Always had frozen berries ,too. Served it with baking powder
      biscuits dripping with butter.

      Reply
      • Becca @ Amuse Your Bouche says

        December 20, 2017 at 9:55 am

        Oooh that sounds gorgeous!

        Reply
    2. Healing Tomato says

      July 21, 2015 at 11:58 pm

      I had cranberry soup over the weekend, so, I am ready for a good blueberry soup. Your recipe looks amazing and I love the color combination. You did an amazing job with this recipe.

      Reply
      • Becca @ Amuse Your Bouche says

        July 22, 2015 at 10:05 am

        Ooh cranberry soup is one I've not had before. Thanks for the inspiration! :)

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

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