- 1 Cup Yogurt (can be dairy, soy, almond or coconut)
- 2 Pints Blueberries
- 1 2/3 Cups Water
- ½ Cup Honey
- Cinnamon (a pinch)
- Combine berries, water and honey in a pot and heat to simmer gently, until the berries start to break down (about 20 minutes).
- Transfer to a blender (or food processor) and puree.
- Pour into a bowl, stir in yogurt, ad cinnamon, cover and refrigerate until chilled (about three hours).
Scrumptious! I add more than a few whole berries before serving, with a lesser few sitting on top. Stock up on blueberries! This soup is addictive!
We feel the same way in our house! SO glad you like it Anne!