Who says soup has to be savoury? This delightfully tart soup is a perfect end to a sunny day. As with blueberries, tangy blackberries are loaded with potent antioxidants that can help mop up cell-damaging free radicals. Grated dark chocolate is also a stellar garnish option.
4 cups (1 L) blackberries
3/4 cup (180 mL) plain Greek yogurt
3/4 cup (180 mL) goats’ milk or cows’ milk
1 tsp (5 mL) lemon zest
Juice of 1/2 lemon
1 tsp (5 mL) minced fresh ginger
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) cinnamon
Pinch of salt
1/3 cup (80 mL) sliced almonds
1/4 cup (60 mL) fresh mint
Place blackberries, yogurt, milk, lemon zest, lemon juice, ginger, vanilla, cinnamon, and pinch of salt in blender container and blend until smooth.
Strain mixture through fine sieve to remove blackberry seeds. Be sure to scrape bottom side of sieve to retain more soup. Place soup in refrigerator for at least 2 hours before serving. If mixture becomes too thick upon chilling, simply stir in some additional goats’ milk.
To serve, place soup in serving bowls and garnish with additional dollop of Greek yogurt, almonds, and mint.
Each serving contains: 118 calories; 5 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 15 g total carbohydrates (9 g sugars, 6 g fibre); 39 mg sodium
source: “5 Flavour Surprises“, alive #380, June 2014