3 ingredient blueberry soup
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.
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.
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
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Print Pin CommentIngredients
- 150 g frozen blueberries (~ 1 cup)
- 1/4 tsp ground cinnamon
- 1 tsp 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.
Note: nutritional information is approximate, and will depend on exactly what ingredients you choose. Information provided is for soup only, no toppings included.
I freeze a lot of fruit now because I got tired of throwing away moldy berries. Love this idea to make blueberry soup. Sounds like a perfect breakfast!
I find frozen fruit is actually cheaper than the fresh stuff anyway! :)
I used to live in Sweden and, as Jeanne says, it is a very normal thing to have though, at the time I thought it very odd. Also for breakfast there were always meat balls…
This looks delicious. Please link it up to #SuperSoup on Jo’s Kitchen
My mother was born in Copenhagen, Denmark and the Danish make a fruit soup. It is a very old custom. It is much more involved and so so good. We grew up eating fruit soup for dinner and breakfast, if any was left over. I made some for my mother the Christmas before she passed but forgot the spoon. She was so excited she said that was not a problem for her and drank it out of the container. Her sisters also made fruit soup and each one added their own touch. It was all delicious!
That’s such a sweet story :) I had no idea I was making something similar to a Danish dish! Sounds like the Danish version is much posher though!
Beautiful pictures! I always have blueberries in the freezer so this will definitely be made. Just waiting on a gorgeous sunny morning now!
Looks great! Blueberry (or bilberry) soup is actually a staple in Finland, but it’s usually sieved so it’s smooth. It can be eaten as it is or with some cream as dessert. Of with cereal or muesli for breakfast. This reminded me to make some again soon!
Apparently it’s popular in Denmark too – I had no idea!
Wow! I can’t get enough of fruit soup! Who could guess that cinnamon would make such a difference?! And so healthy too. My freezer is now stocked with berries!
What a healthy, great combination for soup! Pinned and shared!
I would love this for breakfast, this looks and sounds incredibly delicious! I bet the fruity flavors goes perfect with a little bit of coconut yoghurt and of course a handful nuts . Your pictures are beautiful and colorful, I just like the way you played with colors here. I could eat this every morning because it’s so versatile and one can combine it with a lot of different nuts and fruits. Only 3 ingredients no excuses, perfect! :)
This is gorgeous, another home run recipe!!