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Blueberry Breakfast Soup

Blueberry Breakfast Soup in bowl

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 minutesCook Time: 12 minutesServings:  2 bowls


  • 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


  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! 

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