Swedish Blueberry Soup – Breakfast Recipe
This Swedish Blueberry Soup recipe is a delicious and healthy breakfast idea and can be served warm on chilly mornings or also enjoyed cold.
The challenge for this month’s The Recipe Redux is to put a healthy take on a savory or dinner-inspired breakfast recipe.
Since back to school is in full swing for many, a healthy, filling, delicious breakfast is the perfect way to get those little ones awake and alert for a full day of learning!
Soup for Breakfast?
Having soup for breakfast might sound strange but I promise this Swedish Blueberry Soup will make you a believer!
I had never seen or tried blueberry soup until a swedish couple we met while on vacation in Italy last month told me about it. Apparently, it’s a very common dish in the winter for breakfast in areas of Sweden. It’s often served at ski resorts around the country to help warm up skiers after a day of snow-filled activities.
Warm blueberries stewed in lemon juice, cinnamon, nutmeg and a hint of maple syrup creates the coziest bowl of goodness you’ve ever had. Top it with a dollop of greek yogurt and toasted almonds and you have a filling breakfast that the whole family will love.
Blueberries are a fantastic source of antioxidants, which can help prevent against certain cancers and protect against age-related memory loss. They are also a good source of fiber, vitamin C, vitamin K, and manganese and are low in calories.
The soup itself can be made in advance and just reheated in the morning for a simple breakfast that’s ready in no time.
- 3 cups frozen wild blueberries
- Juice of ½ lemon (about 2 tbsp)
- 2 cups water
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- 1 tbsp maple syrup
- 1 tbsp corn starch mixed into 2 tbsp cold water (for thickening)
- Garnish (optional): Greek Yogurt and Toasted Almonds
- Place blueberries, lemon juice, and water in a small sauce pot and bring to a boil over medium heat
- Once boiling, add cinnamon, nutmeg and maple syrup and allow to boil an additional 5 minutes
- Remove from heat and stir in corn starch mixture. Stir to combine and return back to heat
- Bring to a boil again and then immediately remove from heat and allow to cool
- Garnish with dollop of greek yogurt and toasted almonds (optional)
- Note - if you want the soup a bit sweeter, add additional tbsp or maple syrup
Check out even more great savory or dinner-inspired breakfast ideas…