Who would of thought to turn blueberries into a soup? I often pair this soup up with my BBLT burger for a delightful summer dinner.
2 1/2 cups of wild blueberries, frozen or fresh
1 cup water
1 cinnamon stick
2 (1/4″) lemon slices
1-2 tablespoons maple syrup
1 tablespoon coconut cream, optional
1/2 teaspoon vanilla
Pinch of salt
In a saucepan, combine all of the ingredient over medium-high heat. Bring the soup to a boil then reduce the heat to medium and simmer for 15-20 minuting allowing all the flavors blend together.
Remove the saucepan from the heat and spoon out the lemon slices and cinnamon sticks. Working in batches, pour the soup into a blender and begin to pulse a few times until smooth.
Refrigerate the soup until chilled.
When serving, swirl in 1 tablespoon of coconut cream in each bowl.