Gluten-Free, Dairy-Free 

Soup for breakfast? You read that right. Native to the Finnish, this dish can be served hot or cold, for a kickstart to your day, any time of year. 

Prep Time: 5 minutes

Cook Time: 12 minutes

Servings:  2 bowls

Ingredients:

• 1 cup cold water + 1 tablespoon warm water
• 2 cups blueberries, fresh or frozen
• ¼ teaspoon ground cardamom
• ½ teaspoon ground cinnamon 
• 2 teaspoons real maple syrup (optional)
• 2 teaspoons fresh lemon juice
• 2 teaspoons arrowroot powder
• Skyr for serving

Special Equipment: 

• Food processor

Preparation:

1. In a medium-sized saucepan over medium heat, add 1 cup water, blueberries, cardamom, cinnamon, maple syrup, and lemon juice. Bring to a boil, then deduce heat and cover. Simmer for 10-15 minutes.
2. In a small bowl, combine arrowroot powder with 1 tablespoon of warm water. Mix into a slurry. Add slurry to saucepan, mix to combine, and simmer for 5 more minutes. 
3. Remove from heat and transfer to a serving dish.
4. Serve soup hot, or let cool and refrigerate before serving for a refreshing twist. 
5. Top with a dollop of skyr and enjoy! 

https://www.youtube.com/watch?v=HRD8IqiPOuM

Nutrition Facts (without skyr):

1 serving

Calories: 115

Carbohydrates: 29 g

Protein: 1.6 g

Fat: 0 g

Sat fat: 0 g

Sugar: 19 g

Added sugar: 4 g