COLD BLUEBERRY SOUP

Ingredients:
Frozen wild blueberries - 450 gms
Fresh ginger - 12 gms (finely chopped)
Plain yoghurt - 250 gms

Method:

• Put the blueberries and the ginger in a 2 litre pot and add 475 ml of water.
• Cook over medium heat for 15-20 minutes.
• Remove from the heat and puree with an immersion blender or in a regular blender.
• Stir in the yoghurt and chill for at least one hour.
• Serve in chilled bowls.