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Scandinavian Blueberry Soup (Blåbärssoppa)

Serves 3


  • 4 cups blueberries
  • 2 cup water
  • 1/2 cup sugar
  • 4 tbsp potato starch


  • Place blueberries, sugar, and water into a saucepan and bring to a boil.
  • Mix potato starch with a few drops of cold water and stir into blueberry mixture. Continue stirring over low heat until soup thickens.
  • Pour into a serving dish and serve immediately. Alternatively, you can sprinkle soup with a bit of sugar, cool it in the fridge, and serve chilled.

Did you know?

To fully benefit from the antioxidant powers of blueberries, it is best to eat blueberry dishes without dairy. In a recent study, volunteers were given 200 grams (7 ounces) of blueberries with either 200 ml (0.8 cups) of water or 200 ml milk. Those who consumed blueberries with water had a significant increase in their plasma antioxidant capacity. Interestingly, this effect was not found in those volunteers who ingested blueberries with milk. The study authors believe that the ability of milk to impair the antioxidant powers of blueberries may be a result of blueberries' natural affinity for milk protein.