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Finnish Blueberry Soup

The blueberry is the base for this velvety fruit soup. It is popular as a cold cure in Scandinavian countries. Blueberries are a good source of vitamin K. They also contain vitamin C and fiber. Valued for their high levels of antioxidants, some nutritionists believe that if you make only one change to your diet, it should be to add blueberries.
Servings: 4
Prep time:
Cook time:
Total: 25 minutes

Ingredients

  • 3 pints blueberries, about 6 cups, picked over and rinsed
  • ½ tsp ground cinnamon
  • 1/8 tsp kosher salt
  • 1 Tbs stevia powder, such as Truvia
  • 2 tsp honey
  • zest and juice of 1 lemon

Directions

  1. Bring blueberries, ground cinnamon, salt, and 3 cups water to a boil in a 4-quart saucepan over high heat. Reduce heat to medium and cook, stirring occasionally until berries begin to burst, about 12 minutes. While the blueberries simmer, zest and juice the lemon. Strain the lemon juice and discard solids. 
  2. Using a high-speed slender, thoroughly puree soup 1/2 batch at a time and return to the cooking pot. Caution: do not fill blender more than 1/2 way during blending, as the contents will be very hot. Use caution removing the top after blending. Once all the soup is blended and returned to the pot, add the stevia powder, honey, and zest juice of the lemon. Reheat soup if necessary before serving. Preferably, if you have an immersion blender, blend the soup right in the pot. Less mess and cleanup! 
  3. If you like, serve the soup with a dollop of whipped cream or coconut whipped cream. If you do not have to restrict salt, add more to taste. 

Nutrition Information

Per seving (1 1/2 cups soup): Calories 142 kcal; Protein 2g; Fat <1g; Chol 0mg; Carbs 37g; Fiber 6g; Sodium 75mg 

 

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