Blueberry Soup

I should have more blueberries than this.  Last year I had oodles and gorged myself on them every morning before work.  Having taken very good care of the bushes over the last months and having watched tiny white flowers turn into mini bulbous berries before my eyes, I assumed this year would be no different.  But as the berries ripened, they just mysteriously disappeared. 

It must be that cheeky blackbird, I thought.  Or perhaps it’s the gorgeous greenfinch getting his revenge for me shouting out the window at him one morning.  (They do have rather irritating cheaps.)  Mice maybe?  Or bats? (They like fruit, don’t they?)  A plethora of rodents and winged things were blamed for my lack of blueberries before I discovered the culprit lay much closer to home. 

In fact, he lay at the bottom of my bed.


Yes, it seems that Marco likes blueberries and that next year I’ll have to fence off my veggie patch if I want to eat any myself.  This year, I’ll just have to make do with store bought which exactly what I did yesterday to make blueberry soup.

I first bought mustikkakeitto  or blueberry soup in Finland by accident: I thought it was a carton of yogurt and was rather shocked when a dark red, viscous substance began covering my morning muesli.  For an awful moment I thought I had been transported into a horror movie and backed away from my bowl lest a sinewy hand thrust out and tried to grab me. 

After pouring the liquid into a glass and giving it a cautious sniff and a reluctant taste, the alarm passed and was replaced by whole-hearted approval.  Very quickly blueberry soup (which is more of a hot drink really) became a favourite post-work pick-me-up drink, especially in the icy winter months when colds and other ailments were common.


Blueberry Soup

(for 2 mugs)

200g blueberries (fresh or frozen)

500ml cranberry juice (go for the unsweetened or light version as many cranberry juices have a REALLY high added content)

1 tablespoon sugar (optional)

1 cinnamon stick

1 cardamon pod

1/4 lemon

1 tblspn cornflour

2 tblspn water

  • Add the blueberries, cranberry juice, cinnamon, cardamon and sugar to a pan.  Bring to the boil, reduce the heat and simmer gently for 10 minutes, occasionally mashing down the berries.
  • Sieve the  liquid and discard the mashed berries and spices.
  • Mix the cornflour with the water and add to the berry juice. 
  • Heat and stir until the soup thickens slightly.
  • Serve in mugs. 


P.S. This is my entry for the No Croutons Required event, hosted this month by the lovely Holler.


22 thoughts on “Blueberry Soup

  1. Loving the idea of a hot fruity soup – just right for this autumnal weather. It’s rather a shame that you won’t have a proper stock of homegrown berries for the Winter (naughty Marco!)

  2. That looks absolutely and utterly amazing Wendy! I have to have some of this.

    Isn’t it funny that Marco has a taste for blueberries. A dog with a well refined palate, I think 🙂

    Thank you for submitting it. I was crossing my fingers as I read the recipe and moved down the page 🙂

  3. Sophie – It is a shame but I did get a good laugh at least!

    Alannah – Isn’t it?!

    Holler – I thought of it immediately when I saw the theme for this month but didn’t know how to make it. Didn’t take too much experimenting, though I don’t know how authentic the ingredients are. 🙂

    Katie – If you try it, let me know what you think. 🙂

    Jane – Not sure it’s all dogs… Might just be my wacky pup!

    Christina – It’s going very well right now. Really enjoying being back. Are you back yet?

    Helen – He looks like a wee anteater when he licks them off. Very cute.

    Baiderman – Ummm, ok….

    Brownsqrl – Thank you from us both!

  4. this looks fantastic – sounds like a version of mulled wine which I love – but ironic as it is hard to get blueberries in winter – makes me think I need to be more organised and freeze some!

    Glad you got a photo of marco in the act because I am sure he would make innocent doggy eyes when you confronted him (unless he had a mouth dripping with blueberry juice!)

  5. This does sound rather good – kind of like a very sophisticated hot Ribena which used to be a catch-all cure for all ailments when I was little.
    Love the pic of Marco lurking in the bushes….

  6. Sylvie – I love them too. Buy one each time I go to Scandinavia.

    Johanna – It’s not as mulled as mulled wine but it does have that pleasant little spice. And yes, he does look very innocent, doesn’t he?

    Antonia – I love Ribena but the amount of sugar in it makes me freak. And the light stuff? Bleugh!

  7. Oh I love blueberry soup! I’ll mark this recipe for later.

    All kinds of fruitsoups and fruitcreams were a big thing when I was a child, especially rosehipsoup I think. Back then the sugar or additive content wasn’t a big deal I suppose…

  8. Pia – I tried to make rosehip jam recently but had to add a silly amount of sugar to get it to set. Too sweet. 😦

    Mallika – And you just KNOW he’s not!

    David – I’m certainly not one to say no to a cheeky splash of vodka! 🙂

  9. Pingback: Raspberry and Poppyseed Muffins « A Wee Bit of Cooking

  10. I have only recently discovered your site, and am thrilled beyond belief to have access to legit recipes from across the pond. This particular post left me just tickled pink. I’m a mother to a 2 year old little girl, and our favorite bedtime story is “Little Mommy” a Golden Book. In it they talk about making “Blueberry Stew” for dinner. Never in my life did I realize it was a real dish. I had thought it the writers creative likeness to a child-like whimsy. Blueberry Soup/Stew is afterall, a kids dream, right?! Thank you SO MUCH for this post.

  11. Mikki – You are very welcome! Blueberry soup lives up to it’s name too. Hope you’re daughter likes it even half as much as I do. 🙂

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