Blueberry Soup


  • 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


  1. Combine juice or water, blueberries, sugar or stevia and salt. Bring to a boil.
  2. Mix cornstarch with a little water. When soup is boiling, stir in cornstarch mixture and cook until thickened.
Browse Cook(s): Kyong Weathersby
Browse Theme(s): Soups and Stews Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.