What is blåbärssoppa, you ask?
It’s a hot smoothie from Sweden! I was introduced to this magical concept during my college study abroad at Lund University. Traditionally it’s made from bilberries (yeah, I don’t know either), but the name translates literally to blueberry soup, so California-style blåbärssoppa is a hot blueberry smoothie.
If you’re reading this and thinking, “Gross, Caroline. Who would eat a hot smoothie?” …Hold your horses.
I may or may not have had exactly the same thought when I first heard that such a thing existed, but this is a traditional winter beverage of my Swedish ancestors, so eventually genetics won out and I gave it a shot. I’m so glad I did! While San Francisco winters pale in comparison to those of the far north, hot smoothies like this one are just the thing to warm your bones on chilly days, and make a robust and wholesome addition to your hot drink repertoire. (Tea is all well and good, but come on, admit it, you get tired of it too.)
The blueberries pair handsomely here with cardamom, another thing I learned to appreciate in the cold Swedish winter months.
I had mine alone as a light dinner after another sweaty yoga sesh. Reese had his with a piece of homemade pizza and a Pacifico.
- 1 ½ cups almond milk
- 1 cup fresh or frozen blueberries
- 2 handfuls baby spinach
- 1 medium banana
- 1 Tbsp flaxseed
- 1 Tbsp almond butter
- 1-2 Tbsp maple syrup, or to taste
- Seeds from 3 cardamom pods. You want the black seeds inside, but not the green pod itself.
- Dash cinnamon
- Combine ingredients in a blender and blend until smooth.
- Pour into a saucepan over medium heat, cover, and cook just until heated through, or about 5 minutes.
- Whisk to break up any lumps that may have occurred during the heating process.
Ladle into a bowl and eat with a soup spoon. (Spoons are not, strictly speaking, a traditional part of the blåbärssoppa experience, but one of the best parts about being a Californian is that you are automatically granted permission to flout permission whenever it pleases you.)