Creamy Blueberry Soup

I’m a soup person, if there is such thing. Creamy, spicy, fruity, sweet or salty, simple or something you have to cook for hours, it doesn’t matter. I LOVE them all. This is one of my favorite fruit soups, fast and healthy and delicious. And pretty vegan. Just perfect.

  • 1/2 cup of red wine
  • 3-4 cups of blueberry (fresh or frozen)
  • 1 apple
  • Sugar
  • Salt
  • Pepper
  • Fresh mint
  • Croutons or Cornflakes
  • The secret ingredient

Peel and chop the apple, cook the blueberries and the apple slices in the wine for a couple of minutes, then add 1 tablespoon of sugar (optional), a pinch of salt, a pinch of pepper, a pinch of cat hair, and some water. Cover it and cook until the apple is soft. Blend it, serve it cold or hot with croutons or cornflakes and some fresh mint.

Extra tip: you can add some banana slices on the top, or you can blend the banana in it if you feel like you need creamier textures. You can also use the banana-trick if you try to avoid using sugar but you still want sweetening it.


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