zoom Blueberry soup with yogurt and toasted oats
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    Blueberry soup with yogurt and toasted oats

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    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

    Ingredients

    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

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

    Method

    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.

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

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