Lingonberry Blueberry Soup Recipe


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyCuisine
VegetarianMain Ingredient


 Water2 Cup (32 tbs)
 Quick-cooking tapioca3 Tablespoon
 Sugar1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Cinnamon stick2 (Each About 1 1/2 Inch Long)
 Grated lemon peel1 Teaspoon
 Lemon juice1⁄3 Cup (5.33 tbs)
 Frozen unsweetened blueberries8 Ounce (1 1/2 Cup)
 Lingonberries14 Ounce (1 Jar)
 Sour cream1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1323 Calories from Fat 416

% Daily Value*

Total Fat 47 g72.9%

Saturated Fat 26.6 g133.2%

Trans Fat 0 g

Cholesterol 119.6 mg

Sodium 680.6 mg28.4%

Total Carbohydrates 235 g78.3%

Dietary Fiber 27.8 g111.1%

Sugars 146.9 g

Protein 8 g15.8%

Vitamin A 34% Vitamin C 174.2%

Calcium 36.6% Iron 16.2%

*Based on a 2000 Calorie diet


In a saucepan, combine water, tapioca, sugar, salt, cinnamon, lemon peel, lemon juice, and blueberries.
Over medium-high heat, bring mixture to a boil, stirring constantly; reduce heat and simmer, stirring occasionally, for 5 minutes.
Remove from heat and stir in lingonberries and their liquid until blended.
Cover and refrigerate until well chilled.
Remove cinnamon sticks.
Serve cold and pass a bowl of sour cream to spoon over individual servings.