February 21, 2018

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.
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