Delicious, nutritious, and such an easy recipe – Swedish Blueberry Soup is one of those cure-alls I recently introduced to our family.
Blueberry soup is just one of those simple, cannot fail to be good recipes. You can use frozen berries or fresh; even better, pick your own!
It’s often served alone and at room temperature to those recovering from tummy upset and needing easy-to-digest nutrition and energy!
Together with a slice of lightly buttered sourdough toast, this delicious fruit soup is like a tummy hug!
It’s also easy to bring along a thermos of blueberry soup for a healthy and warming pick-me-up and has quickly become a favorite alternative to hot chocolate in our house!
It's so packed with vitamins, antioxidants, potassium, and vitamin c its no wonder exhausted skiers so appreciate it in the annual Swedish Vasaloppet ( the world’s biggest cross-country ski race taking place every year on the first Sunday of March and stretching 90km) it's a most popular beverage and served at all Swedish ski resorts.
Foraging for blueberries is a fantastic way to spend time in nature, and it’s something our family does every summer! In case you are interested and can gather your own blueberries, I’ll briefly cover where and how to pick them. I’ll also offer some tips on thickening your soup and give you some serving suggestions to try.
The printable recipe is at the bottom of the post!
INGREDIENTS
Frozen or fresh Blueberries – 300g
Water – 500ml /about 2 cups
Honey/sugar – 1-2 tablespoons.
Optional:
Cornstarch or potato flour – 1 tablespoon
METHOD
1. In a medium pot, bring the water, honey, or sugar to a boil.
2. Add the blueberries and simmer for 2-3 minutes until soft. If using frozen berries, it will take a few minutes longer.
3. Mix a tablespoon of cornstarch or potato flour with a little water and add to the soup.
Bring to a gentle boil to thicken the soup and remove from the heat.
You can enjoy your homemade blueberry soup as is or use an immersion blender or food processor to blend the soup to smooth.
SERVING SUGGESTIONS AND VARIATIONS TO TRY
In this recipe, I use a small amount of honey to sweeten the soup lightly, as we prefer it that way. You can also use a spoonful of sugar, maple syrup, or a little apple juice, or omit sweetener altogether!
This is a traditional Swedish Blueberry soup recipe and is delicious in all its simplicity. Often served alone and at room temperature to those recovering from tummy upset and needing easy-to-digest nutrition and energy. However, it is equally delicious served hot or cold and this basic recipe is very adaptable to suit a range of taste buds and occasions!
You can experiment by adding a cinnamon stick as you heat the blueberries or by using a combination of blueberries and raspberries, for example. If you add some raspberries, you will probably need to use a fine sieve to remove the raspberry seeds (depending on your food processor), and you might consider adding a little extra sugar.
Serve with a splash of cream, some whipped cream, ice cream, plain yogurt, or sour cream.
For a summer soup, why not try chilled blueberry soup with a splash of lemon juice/ orange juice and some fresh mint leaves a little lemon zest? Cold blueberry soup is delicious and a great way to enjoy any leftover soup.
You can also serve blueberry soup with cottage cheese and some chopped and toasted nuts for a more filling snack. Or go all in Swedish and serve your soup with Swedish pancakes for a really nutritious meal.
FAQ’S
BLUEBERRY VS BILBERRY – WHAT’S THE DIFFERENCE?
Bilberries or wild blueberries are usually much smaller than cultivated blueberries. Bushes are usually no higher than up to your knee. The berries can be slightly more acidic and, compared to cultivated blueberries, have a colored inner flesh.
I recently discovered that Swedish wild blueberries are often, in the states, called Bilberries or North American Blueberries. In Swedish, they are simply called ‘Blåbär’ meaning ‘Blue Berry’.
According to Wikipedia, the name ‘bilberry’ actually originates in Scandinavia and is sometimes called a ‘European Blueberry.’ Also called Whortleberry or Blaeberry in Scotland.
Found on heaths and moors, and more often in coniferous forests where there is poor soil, wild blueberries are twiggy shrubs with oval, slightly toothed leaves that usually grow in large clusters of plants.
Blueberries usually ripen between mid-June and late August, depending on the climate. Ripe blueberries should be dark blue and fall easily into your hand when you pick them. You can use your hands (my preferred method) or invest in an inexpensive berry-picking tool.
I find that berry-picking instruments gather more leaves and twigs that need sorting out later, so they are not time-saving -but are definitely back-saving!
In researching for this post, I discovered that some poisonous berries look similar to blueberries. Nightshade is one of them. Nightshade plants, however, are very different from blueberry bushes, though the berries are like.
Don’t take any risks when it comes to foraging. If you are unsure, skip the berry picking and use frozen blueberries!
HOW TO THICKEN SOUP WITH POTATO FLOUR
Traditionally, Scandinavian blueberry soup is thickened using potato flour. Mix 1 tablespoon of potato flour into a paste with 50 ml water. Add it to the soup when it’s finished cooking. The sauce should thicken nicely, but you can add more if you prefer. Adding too much can give a starchy texture and flavor.
Depending on which potato starch you buy, it can be gluten-free and soy-free, which makes it a safe add-in ingredient for those with food allergies.
While potato starch can often hold up to higher temperatures better than cornstarch, you’ll still want to pay attention to how hot your dish is getting. Stick to medium heat or medium-high heat. When cooking with potato starch, I suggested adding it to a warm recipe at the end of the cooking time. This will ensure that the starch works as intended.
HOW TO THICKEN THIS SOUP WITH CORNSTARCH
Cornstarch is virtually flavorless, odorless, and naturally gluten-free. I recommend starting with making a paste by mixing 1 – 2 tablespoons of cornstarch in a splash of water and adding it to the soup towards the end of cooking time. Bring to a boil until it thickens, about 1 minute. You can add more as needed, but a word of caution – adding too much creates a gelatinous texture.
It’s also important to note that cornstarch is sensitive to extreme temperatures. When added to a mixture that is too hot, the molecules in cornstarch break down, causing it to release all the moisture. Freezing soups that contain cornstarch will harm the molecules, and the liquid will revert to its original state when thawed.
If you enjoyed this recipe, I would love it if you would give it 5 stars and let me know in the comments below!
Swedish Blueberry Soup
As healthy as it is delicious, Swedish Blueberry Soup is a super easy way to add colour and nutrition to your day!
Ingredients
- Frozen or fresh Blueberries - 300g
- Water - 500ml /about 2 cups
- Honey/sugar - 1-2 tablespoons.
- Cornstarch or potato flour - 1 tablespoon
Instructions
1. In a medium pot, bring the water, honey, or sugar to boil.
2. Add the blueberries and simmer for 2-3 minutes until soft. If using frozen berries, it will take a few minutes longer.
3. Mix a tablespoon of cornstarch or potato flour with a little water and add to the soup. Bring to a gentle boil to thicken the soup and remove from the heat.
You can enjoy your homemade blueberry soup as is or use an immersion blender or food processor to blend the soup to smooth.
Notes
Blueberry soup is delicious in all its simplicity and can be served hot, at room temperature or chilled.
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