Blueberry and Yogurt Soup with Lime Swirl

Vegetarian
Gluten Free
Health score
3%
Blueberry and Yogurt Soup with Lime Swirl
12 min.
5
131kcal

Suggestions


Are you ready to indulge in a refreshing and delightful treat? Our Blueberry and Yogurt Soup with Lime Swirl is the perfect dish to elevate your culinary experience! This vibrant, vegetarian, and gluten-free soup is not only a feast for the eyes but also a burst of flavor that will tantalize your taste buds.

Imagine the sweet and tangy notes of fresh blueberries, harmoniously blended with the creamy richness of Greek yogurt and a zesty kick from lime. This soup is incredibly easy to prepare, taking just 12 minutes of your time, making it an ideal choice for a quick snack, a light starter, or even a unique antipasti option for your next gathering.

With only 131 calories per serving, you can enjoy this guilt-free delight while savoring the health benefits of blueberries, which are packed with antioxidants. The addition of cinnamon and honey enhances the natural sweetness, creating a comforting yet refreshing dish that can be served cold, perfect for warm days or as a light dessert.

Whether you're hosting a summer brunch or simply looking for a creative way to enjoy your fruits, this Blueberry and Yogurt Soup is sure to impress. So grab your blender and get ready to whip up this deliciously cool treat that everyone will love!

Ingredients

  • cups blueberries 
  • 0.5 teaspoon cinnamon 
  • 0.3 cup honey 
  •  juice of lime 
  • tablespoons greek yogurt plain (not nonfat)
  • teaspoons sugar 

Equipment

  • bowl
  • sauce pan
  • ladle
  • knife
  • whisk
  • blender

Directions

  1. Reserve a few small blueberries for garnish.
  2. Place remaining berries in a large saucepan and pour in 1/2 cup water. Stir in honey and cinnamon. Bring to a simmer over medium-high heat, about 5 minutes. Cook, stirring occasionally, just until berries start to soften and give off liquid, about 2 minutes.
  3. Transfer to a bowl and let cool slightly. Puree blueberry mixture in a blender until smooth.
  4. Transfer to a large bowl, cover and refrigerate until thoroughly chilled, at least 2 hours.
  5. Combine 2 Tbsp. yogurt, lime juice, lime zest and sugar in a small bowl. Stir to blend, cover and refrigerate until ready to serve soup.
  6. Just before serving, whisk remaining 1 3/4 cups yogurt into blueberry mixture. Ladle soup into chilled bowls. Drop 2 tsp. of lime-yogurt mixture into center of each bowl. Use tip of a sharp knife to make decorative swirls.
  7. Garnish with reserved berries and serve cold.

Nutrition Facts

Calories131kcal
Protein4.37%
Fat2.64%
Carbs92.99%

Properties

Glycemic Index
33.47
Glycemic Load
14.13
Inflammation Score
-4
Nutrition Score
5.0339130292768%

Flavonoids

Cyanidin
10.02mg
Petunidin
37.33mg
Delphinidin
41.95mg
Malvidin
80.03mg
Peonidin
24.02mg
Catechin
6.26mg
Epigallocatechin
0.78mg
Epicatechin
0.73mg
Eriodictyol
0.13mg
Hesperetin
0.54mg
Naringenin
0.02mg
Luteolin
0.24mg
Kaempferol
1.97mg
Myricetin
1.54mg
Quercetin
9.11mg
Gallocatechin
0.14mg

Nutrients percent of daily need

Calories:130.83kcal
6.54%
Fat:0.42g
0.65%
Saturated Fat:0.04g
0.26%
Carbohydrates:33.61g
11.2%
Net Carbohydrates:30.61g
11.13%
Sugar:27.61g
30.67%
Cholesterol:0.3mg
0.1%
Sodium:4.18mg
0.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.58g
3.16%
Manganese:0.45mg
22.4%
Vitamin K:22.95µg
21.86%
Vitamin C:13.38mg
16.21%
Fiber:3.01g
12.02%
Vitamin E:0.69mg
4.62%
Vitamin B2:0.07mg
4.3%
Copper:0.08mg
3.85%
Vitamin B6:0.07mg
3.6%
Potassium:116.36mg
3.32%
Vitamin B1:0.05mg
3.11%
Vitamin B3:0.54mg
2.7%
Phosphorus:24.01mg
2.4%
Iron:0.43mg
2.39%
Magnesium:8.7mg
2.18%
Folate:8.48µg
2.12%
Vitamin B5:0.19mg
1.86%
Zinc:0.27mg
1.78%
Calcium:17.64mg
1.76%
Vitamin A:67.77IU
1.36%
Selenium:0.87µg
1.24%
Source:My Recipes