• Prep-time: / Ready In:
  • Makes 6 cups
  • Serving size: 1 cup
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This radiant blueberry soup is perfect for a weekend brunch when you’re craving something cool and refreshing. Juicy blueberries are simmered with the bright flavors of oranges and apple juice and sweetened with maple syrup. Ground cloves add a hint of warming spice that pairs perfectly with the fruit to create a complex flavor profile. The purple purèe is then chilled for several hours in the fridge and topped with vegan yogurt when you’re ready to dig in! Feel free to make the soup a day ahead so it’s ready to go in the morning when you roll out of bed.

By Del Sroufe,

Ingredients

  • 4 fresh oranges
  • 2 cups fresh or frozen blueberries
  • 1 cup unsweetened apple juice
  • ⅓ cup pure maple syrup
  • Pinch ground cloves
  • 1 cup plain unsweetened vegan yogurt

Instructions

  • Remove zest from one of the oranges. Squeeze juice from all of the oranges.
  • In a large saucepan combine orange juice and zest, blueberries, apple juice, maple syrup, cloves, and ½ cup water. Bring to boiling over medium-high; reduce heat to medium. Cook until berries have released their juices and the soup has thickened slightly. Remove from heat and cool completely, about 1 hour.
  • Transfer cooled soup to a blender. Cover and blend until smooth. Strain soup through a fine-mesh sieve. Cover and chill at least 90 minutes. If the soup seems too thick, stir in a little water to reach desired consistency. Pour soup into bowls and swirl in the yogurt just before serving.
Nutritional Information:

Per serving (1 cup): 163 calories, 42 g carbohydrates, 1.5 g protein, 1 g total fat, 0.1 g saturated fat, 0 g cholesterol, 13 mg sodium, 3.5 g fiber, 31 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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