- 2 c. cranberry juice or water
- 1 c. fresh or frozen blueberries
- 1/4 c. turbinado sugar or 1 tsp. stevia
- 1/4 tsp. sea salt
- 3 Tbsp. cornstarch
- Combine juice or water, blueberries, sugar or stevia and salt. Bring to a boil.
- Mix cornstarch with a little water. When soup is boiling, stir in cornstarch mixture and cook until thickened.