New favourite breakfast ahoy!
I know, soup for breakfast seems a little odd. But hey, fruit soup as a concept is a bit odd to begin with, so let’s just go with it.
This blueberry soup has just three ingredients – I don’t mess around, me. Throw some frozen blueberries in a pan with a good pinch of cinnamon and a tiny bit of honey, and hey presto: blueberry soup! The frozen blueberries contain quite a lot of water, so as they thaw they create their own sauce, like magic.
I don’t usually buy frozen fruit, but in an effort to have more healthy ingredients on hand for those times when I feel like there’s nothing in the house (surprisingly often, considering how regularly I go to the supermarket), I thought it seemed like a good idea to have a bag or two in the freezer. I only bought them a few days ago and I’m already loving it! They’re so handy for breakfasts, smoothies… and soup, apparently.
Inspired by the incredible combination of plums+cinnamon, I thought I’d try blueberries+cinnamon next, and I think it might actually be eeeven better. With the amount of flavour that’s in this blueberry soup, you wouldn’t believe it only had 3 ingredients.
I served my blueberry soup topped with a good dollop of Greek yogurt – anything is totally acceptable for breakfast as long as it’s topped with Greek yogurt, yes? Kind of the sweet equivalent of throwing a fried egg on something and calling it breakfast.
If I’ve still not convinced you that soup for breakfast is a-ok, you could always simmer your blueberry soup for a little longer to make it more like a blueberry compote, which you could serve over pancakes, waffles, porridge, or whatever else you crazy cats like to eat for breakfast. My next batch is 100% going to be served over ice cream (though perhaps I’ll wait until dinner time for that one).
I’m now dying to try this same technique with different frozen fruits! Any ingenious ideas?
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- 150 g frozen blueberries (~ 1 cup)
- 1/4 tsp ground cinnamon
- 1 tsp honey or agave
- To serve: Greek yogurt or similar (optional)
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Add all of the ingredients to a pan over a medium heat. When the blueberries have released some liquid, bring the mixture to a simmer, and cook for around 5 minutes, until piping hot. Mash some of the blueberries with the back of a spoon to get your desired consistency.
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Serve topped with Greek yogurt if desired.
Note: nutritional information is approximate, and will depend on exactly what ingredients you choose. Information provided is for soup only, no toppings included.
Got time to make a more involved breakfast? How about breakfast pizza?
When my children were growing up I would make fruit soup with home canned fruits.
peaches,pears,golden plums with sliced banana on top. Always had frozen berries ,too. Served it with baking powder
biscuits dripping with butter.
Oooh that sounds gorgeous!
I had cranberry soup over the weekend, so, I am ready for a good blueberry soup. Your recipe looks amazing and I love the color combination. You did an amazing job with this recipe.
Healing Tomato recently posted…Watermelon Curry (Rajasthani Style)
Ooh cranberry soup is one I’ve not had before. Thanks for the inspiration! :)
I freeze a lot of fruit now because I got tired of throwing away moldy berries. Love this idea to make blueberry soup. Sounds like a perfect breakfast!
LydiaF recently posted…Skillet Nectarine Charlotte {Recipe Redux}
I find frozen fruit is actually cheaper than the fresh stuff anyway! :)
I used to live in Sweden and, as Jeanne says, it is a very normal thing to have though, at the time I thought it very odd. Also for breakfast there were always meat balls…
This looks delicious. Please link it up to #SuperSoup on Jo’s Kitchen
Jo of Jo’s Kitchen recently posted…Fresh Cherry Cupcakes For National Cherry Day!
My mother was born in Copenhagen, Denmark and the Danish make a fruit soup. It is a very old custom. It is much more involved and so so good. We grew up eating fruit soup for dinner and breakfast, if any was left over. I made some for my mother the Christmas before she passed but forgot the spoon. She was so excited she said that was not a problem for her and drank it out of the container. Her sisters also made fruit soup and each one added their own touch. It was all delicious!
That’s such a sweet story :) I had no idea I was making something similar to a Danish dish! Sounds like the Danish version is much posher though!
Beautiful pictures! I always have blueberries in the freezer so this will definitely be made. Just waiting on a gorgeous sunny morning now!
sarah recently posted…Cheesy Jacket Potato With Apple, Carrot and Sultanas
Looks great! Blueberry (or bilberry) soup is actually a staple in Finland, but it’s usually sieved so it’s smooth. It can be eaten as it is or with some cream as dessert. Of with cereal or muesli for breakfast. This reminded me to make some again soon!
Hanna @ Arctic Cloudberry recently posted…Finnish pickled summer cucumbers – and an acid trip down the memory lane
Apparently it’s popular in Denmark too – I had no idea!
Wow! I can’t get enough of fruit soup! Who could guess that cinnamon would make such a difference?! And so healthy too. My freezer is now stocked with berries!
What a healthy, great combination for soup! Pinned and shared!
I would love this for breakfast, this looks and sounds incredibly delicious! I bet the fruity flavors goes perfect with a little bit of coconut yoghurt and of course a handful nuts . Your pictures are beautiful and colorful, I just like the way you played with colors here. I could eat this every morning because it’s so versatile and one can combine it with a lot of different nuts and fruits. Only 3 ingredients no excuses, perfect! :)
Florian @ContentednessCooking recently posted…Bean and Chickpea Sandwich
This is gorgeous, another home run recipe!!
Tara recently posted…Potato Salad Appetizer
I so have to make this – looks delicious!
Jan @GlugofOil recently posted…Weetabix Breakfast Smoothie with Berries and Chia Seeds – Loose 9lb in 9 Weeks
Hah – when I was in Malmo in Sweden, our hotel served a “blueberry soup” every morning – thicker than a juice and thinner than a smoothie, it was the most addictive thing on the breakfast buffet! Love the idea :)
Jeanne Horak-Druiff recently posted…Spiced apple, maple and toasted pecan oat porridge
Great idea, Becca! I am more of a savoury person but this has got my attention. I almost always have something green at breakfast so having blue would make a colourful change. :-)
kellie@foodtoglow recently posted…Courgette, Coconut and Lime Leaf Coffee Cake
Your breakfasts put me to shame, always so creative and healthy!
Looks gorgeous! I can imagine this going so well with porridge on a cold gloomy morning :) and yes, definitely with ice cream! :D
nadia recently posted…Avocado Tomato Bruschetta
Oh this all over my waffles. AND I have blueberries in the freezer. Breakfast win.
Munchies and Munchkins recently posted…Chickpea Flatbreads
Let me know how you like it!
Becca @ Amuse Your Bouche recently posted…How to make an awesome green smoothie
We call this blueberry compote in our house, but it definitely makes a great breakfast. Try it with frozen cherries too!
Dannii @ Hungry Healthy Happy recently posted…Comment on Bangkok by Dannii
Oooh that will be my next attempt!
Wow this looks gorgeous. Your pics are beautiful and love the nutritional info x
lisa recently posted…A Fortnight In Photos (3)
Aw thanks Lisa! :)
I nearly always have frozen blueberries so this will be making an appearance on my breakfast table sometime soon!
Helen @ Fuss Free Flavours recently posted…Recipe: Elderflower & Coconut Gin Martini
Ohhh this looks awesome Becca. SO simple and super delish! It would double up nicely as a sauce for waffles or pancakes too I bet!
mila furman recently posted…Feta and Avocado Salad
i would totally put this all over my parfait..and possibly french toast :)
dixya | food, pleasure, and health recently posted…Wednesday Reads
Ooh I hadn’t even thought of French toast, great idea :)
Becca @ Amuse Your Bouche recently posted…How to make an awesome green smoothie