I had some last year’s blueberries in the freezer and I had just bought a vegan whipped cream on sale. I decided to put these 2 lovely things together. It was a great idea! And the soup was most delicious when it was still hot and the cream was melting in it. Yum!
Serves 2-3 people
- 3-4 handfuls of blueberries
- 1 liter water
- 2-3 tbsp sugar
- 3 tbsp potato starch mixed with a few tsp of cold water
- 2 dl vegan whipped cream
- a little bit of grated lemon zest
- a little bit of fresh lemon juice
Boil the water, add blueberries and sugar and boil for 5-7 minutes. Pour in the potato starch-cold water mix while stirring fast. Remove the pot from the heat. Pour vegan cream into the bowl, add some grated lemon zest and lemon juice and whip until fluffy. Serve blueberry soup with whipped cream.