Blueberry Soup with Yogurt and Toasted Oats

Berry soups are popular all over Scandinavia, particularly in Sweden and Finland. They can be eaten at all times of the day: for breakfast, at lunch, and for dessert - when they are typically more sweetened. They're usually served chilled but can be warmed too, if liked. Say hello to a Scandi breakfast!

Serves: 2

Prepare: 10 minutes, plus cooling and chilling

Cook: 20 minutes

Ingredients:

• 200g frozen mix berries
• 1 tsp lemon juice
• 2 tsp honey or maple syrup
• 1 cinnamon stick
• 4 tbsp natural Greek yogurt or non-dairy alternative

Toasted Oats:

• 2 tbsp jumbo porridge oats
• 2 tbsp flaked almonds
• 2 tsp desiccated coconut
• 2 tsp honey or maple syrup

1. Put the berries, lemon juice, honey, cinnamon and 300ml water in a medium saucepan. Add a pinch of salt, bring to the boil then simmer for 10 minutes. Take off the heat, discard the cinnamon, then roughly crush the berries using the back of a fork or a potato masher.

2. Preheat the oven to 180°C, gas mark 4. Toss the oats, almonds, desiccated coconut, honey and a small pinch of salt together. Spread out on a small parchment-lined baking tray and bake for 8-10 minutes, stirring halfway, until just turning golden; set aside to cool (or serve warm, if liked).

3. When ready to serve, divide the soup between the bowls, add spoonfuls of yogurt or non-dairy yogurt alternative and sprinkle over the oat mixture.