Serve this chilled fruit soup for lunch or pour into a thermos and take on your next picnic.


4 cups (1 quart) fresh blueberries
1 cup water
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups plain yogurt


In a blender, combine blueberries and water. Puree until smooth. Transfer to a large pot and add honey, lemon juice, cinnamon and cloves. Bring to a boil, reduce heat and simmer covered about 5 minutes. Remove from heat and cool.

Once cool, whisk in yogurt and refrigerate until well chilled.

To serve, ladle into bowls and top with a dollop of yogurt and a mint leaf, if desired.

Serves: 4-6

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