Blueberry & Coconut cream soup

Blueberry & Coconut cream soup


  • 1.5 cups (225g) blueberries
  • 3/4 cups water
  • 1 tsp lemon juice
  • 3 tsp rice or maple syrup (optional)
  • 1/2 tsp cinnamon
  • 1/4 cardamon
  • Pinch of salt
  • 2 tbsp coconut cream


  1. Mix blueberries, lemon juice, maple syrup, cinnamon, salt and cardamon. Pour some water and boil in a small sauce pan.
  2. Reduce to low-medium heat and let it simmer for 10 min.
  3. Remove pan from stove and mash most of the blueberries using a fork.
  4. Let it cool to room temperature or put it in the fridge for 30-60 min.
  5. Serve cold or at room temperature in a bowl with coconut cream.

Recipe by Kati|

Mavy Tashbaeva

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