Blender Blueberry Soup
Friday, 4 Aug 2017


I recently went to the very charming Moomin exhibit at the Southbank centre. I love Tove Jansson and the quiet, philosophical little world of the Moomins.

Life goals. Image from

Post-exhibit I felt a renewed desire to live as free and Moomin-like as possible. I will go on small adventures in nature, and make art, and shamelessly wear flower crowns, and wonder at the world.

However in the short-term I can make blueberry soup.

I imagine blueberry soup is something the Moomins would eat. It’s Finnish (Mustikkakeitto) and Swedish (Blåbärssoppa - and while I understand that it should be, technically, made of bilberries, in their absence I’ve made do with a bag of frozen blueberries.

Berries and milk: a party. Image from

My version of blueberry soup is healthier, sweetened with honey instead of sugar, and as a thickener, chia seeds soaked in water instead of potato (or corn) starch. I’ve seen some recipes with lemon and without, and you can of course add the zest of half a lemon here if you wish, but I’ve dispensed with it as zesting lemon is kind of a pain and (psychologically) stands between me and the pacifying gratification of blueberry soup. To simplify it further everything’s blitzed in a high-speed blender after which you could drink it immediately like a smoothie, but I prefer to gently warm some in a little pot and serve with a dollop of yogurt or double cream. This recipe makes quite a lot but it’s very easy and soothing, and not too sweet to have for breakfast the next morning.

Blender Blueberry Soup


Serves 4

  • 1 tbsp chia seeds
  • about 400ml water
  • 400g frozen blueberries
  • 3 tbsp honey
  • pinch of cinnamon

Soak the chia seeds in the water for about half an hour. I do this right in the blender.

Add the honey, cinnamon and blueberries. Blitz until smooth.

Tip the contents of the blender into a pot and warm gently. Taste and add more honey if necessary. Top with a spoonful of yogurt if desires.