zoom Blueberry soup with yogurt and toasted oats

    Save to your scrapbook

    Blueberry soup with yogurt and toasted oats

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Blueberry soup with yogurt and toasted oats

    • Preparation time: 10 minutes, plus cooling and chilling
    • Cooking time: 20 minutes
    • Total time: 30 minutes, plus cooling and chilling

    Serves: 2


    200g frozen blueberries
    1 tsp lemon juice
    2 tsp maple syrup
    1 cinnamon stick
    1 cardamom pod
    4 tbsp non-dairy coconut milk yogurt alternative, oat fraiche or natural Greek yogurt

    2 tbsp jumbo porridge oats
    2 tbsp flaked almonds
    2 tsp desiccated coconut
    2 tsp maple syrup


    1. Put the blueberries, lemon juice, maple syrup, cinnamon, cardamom and 300ml water in a medium saucepan. Add a pinch of salt, bring to the boil then simmer for 10 minutes. Take off the heat, discard the cinnamon and cardamom, then very roughly crush the blueberries using a potato masher or the back of a fork. Set aside to cool, then chill.

    2. Preheat the oven to 180˚C, gas mark 4. Toss the oats, almonds, desiccated coconut, maple syrup and a small pinch of salt together. Spread out on a small parchment-lined baking tray and bake for 8-10 minutes, stirring halfway, until just turning golden; set aside to cool (or serve warm, if liked).

    3. When ready to serve, divide the soup between bowls, add spoonfuls of yogurt or non-dairy yogurt alternative and sprinkle over the oat mixture.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    0 stars