Try this 15-minute Anti-inflammatory cold blueberry soup recipe that is packed with amazing antioxidants and has only 198 calories. This blueberry gazpacho can be served for brunch, dessert, or even as a main course. Get out your blenders and let’s get souping mamas!
I’m sure you’re gonna love this blueberry soup because it’s so easy to make, extremely refreshing, and comes with a ton of health benefits.
I made the mistake of making only 1 serving the other day and before I could get back into the kitchen, my 19-year-old gobbled it all down so beware!
What Makes This Blueberry Gazpacho Anti-inflammatory
Blueberries – contain antioxidants or phytochemicals known as anthocyanins and ellagic acid which have anti-inflammatory effects on the body. These little blue guys also contain a good amount of vitamin C which helps reduce inflammation, oxidative stress, and free radicals.
Ginger – has 2 main compounds called gingerol and shogaol and they both are anti-inflammatory. Similar to bromelain found in pineapples, these compounds help reduce pain caused by workouts, and inflammatory disorders. (source)
Greek yogurt – not only increases your protein intake but also has anti-inflammatory properties. Studies show that Greek yogurt contains probiotics which may lower inflammation in the gut but more data is needed to support this claim.
Raw honey – contains polyphenols which are antioxidants that have an anti-inflammatory effect and help reduce oxidative stress. With that being said, you will need organic raw honey to get the full benefits.
Cinnamon – isn’t just there to spice up your foods and drinks, but it also contains antioxidants and anti-inflammatory properties.
Anti-inflammatory Cold Blueberry Summer Soup (Gazpacho)
Cold Blueberry Soup Ingredients for 1 serving | Total time: 15 minutes
- 1/2 cup of water
- 1 cup of blueberries
- 1-inch ginger root (peeled & chopped)
- 1 cup of Greek yogurt
- 1 tablespoon raw honey
- pinch of cinnamon
How To Make This Cold Blueberry Soup
Add the blueberries, water, and ginger into a saucepan and boil on high heat for 2-3 minutes. Once it starts to boil, lower the heat and let it simmer for 5-10 minutes while stirring occasionally.
Cut off the heat and let it cool completely. Next, Add the blueberry sauce, yogurt, cinnamon, honey, and cinnamon to a high-speed blender and blend until smooth and creamy.
Pour into a soup bowl or a glass and place it in the fridge for a few hours, garnish with blueberries, basil, or mint, and serve with a straw.
Cold Blueberry Soup Nutrition Facts
This blueberry soup has | 198 | calories | 2.6g total fat | 1.5g saturated fat | 5mg cholesterol | 36mg sodium | 35.6g total carbs | 4.2g dietary fiber | 27.1g total sugars | 11.4g protein | 116mg calcium | 2mg iron | 286mg potassium| These facts are based on a 2000-calorie diet.
Storage
This cold blueberry soup can be stored in the fridge for up to 3 days in a sealed container. Just make sure not to add the garnish if you plan to store it that long.
Want More Cold Soup Recipes?
Conclusion
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