Make your soup purple with blueberries!
In a small saucepan bring blueberries, water, rice malt syrup, lemon juice, cardamom and cinnamon stick to the boil.
Reduce heat and cook for 5 minutes stirring constantly.
Remove cinnamon stick and allow mixture to cool. Pour into a blender or using a stab mixer puree for 1 minute or until smooth.
Cool completely in refrigerator and when ready to serve stir in wine and yoghurt. Garnish with mint leaves and a sprinkle of ground cardamom.
Add salt to taste if desired.
Ladle into individual bowls, and garnish with yoghurt, mint and a little cardamom.
0 servings