Chilled Blueberry-Rosemary Soup

This past weekend we were lucky to get together with a few of the local paleo food bloggers in the greater DC area. A long, long time ago (or at least it feels that way), we went to a get-together at Matt and Stacy’s house—otherwise known as the Paleo Parents—and happened to socialize and hang out on the couch with Russ and family over at The Domestic Man. All of that was over two years ago, and we’ve had countless fun get togethers and encounters since then. Adding to the fun, we got to meet Jennifer and family of Predominantly Paleo. It’s great to have so many like-minded families in the area, and hope to have more time hanging out in the future.

Chilled Blueberry-Rosemary Soup Recipe

Blueberry picking was our favorite activity of the day, mostly because it didn’t require full-body squats like the strawberry picking did. Heather is a big fan of all things fruit, where I’m a little less inclined toward the sweets. We wanted to do something interesting with the blueberries we picked up, especially because we picked WAY more than we expected to. If you’re looking to figure out what to do with your blueberries AND strawberries (or other fruit), check out this great post that the Paleo Parents just put up earlier this week: fruit pizza.

Chilled Blueberry-Rosemary Soup Recipe

Ingredients
3 C fresh blueberries
1 can full-fat coconut milk
1/8 tsp fresh rosemary, minced
1/4 tsp cinnamon
1 Tbsp apple cider vinegar
1 Tbsp lemon juice
pinch of salt

Method

Chilled Blueberry-Rosemary Soup Recipe

Simmer coconut milk with rosemary, salt, cinnamon, apple cider vinegar, lemon juice, and blueberries for 8-10 minutes.

Chilled Blueberry-Rosemary Soup Recipe

Colors will start to bleed from the blueberries and make a pretty, light purple/pink solution.

Chilled Blueberry-Rosemary Soup Recipe

Allow to cool to room temperature. We placed the mixture in the refrigerator for 30 minutes.

Chilled Blueberry-Rosemary Soup Recipe

Add to your favorite blender or food processor, and blend on a medium speed until you have a consistent texture.

Chilled Blueberry-Rosemary Soup Recipe

Serve immediately, or chill and then pour with a garnish of blueberry and rosemary sprig.

BONUS, this recipe could also easily be a smoothie where you add in some protein, or frozen into popsicles—if you give it a shot, share with us through Facebook, twitter, or Instagram!

Chilled Blueberry-Rosemary Soup

  • Servings: 4-6
  • Time: 1 hour
  • Difficulty: easy
  • Print
Ingredients
3 C fresh blueberries
1 can full-fat coconut milk
1/8 tsp fresh rosemary, minced
1/4 tsp cinnamon
1 Tbsp apple cider vinegar
1 Tbsp lemon juice
pinch of salt

Method
1. Simmer coconut milk with rosemary, salt, cinnamon, apple cider vinegar, lemon juice, and blueberries for 8-10 minutes.

2. Colors will start to bleed from the blueberries and make a pretty, light purple/pink solution.

3. Allow to cool to room temperature. We placed the mixture in the refrigerator for 30 minutes.

4. Add to your favorite blender or food processor, and blend on a medium speed until you have a consistent texture.

5. Serve immediately, or chill and then pour with a garnish of blueberry and rosemary sprig.

BONUS, this recipe could also easily be a smoothie where you add in some protein, or frozen into popsicles—if you give it a shot, share with us through Facebooktwitter, or Instagram!

7 thoughts on “Chilled Blueberry-Rosemary Soup

  1. Pingback: 20+ Inspiring Ideas for 4th of July: How To Have an Awesome Paleo Party | virginia is for hunter-gatherers

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