Photo: Korea Ministry of Food and Drug Safety

Blueberry Cold Soup

Name: Blueberry Cold Soup
Cuisine: South Korea
Ingredients: 50 g black soybean soy milk; 15 g honey; 20 g strawberries; 20 g blueberries; 50 g low-fat milk; 20 g roasted brown rice; 50 g banana; 15 g Garnish: broccoli; rice paper; 15 g dried cherries

블루베리냉스프

Main dish

MainsCourse

116kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Blueberry Cold Soup

Not spicyVegetarianGluten-freeContains: dairy, soy

Ingredients Tap an ingredient to check it off

Servings1

black soybean soy milk검은콩두유
50 g
honey꿀
15 g
strawberries딸기
20 g
blueberries블루베리
20 g
low-fat milk저지방우유
50 g
roasted brown rice볶은현미
20 g
banana바나나
50 g
Garnish: broccoli고명 : 브로콜리
15 g
rice paper라이스페이퍼
dried cherries건조체리
15 g

Nutrition per serving

116kcal

20.6gCarbs

2.2gProtein

2.7gFat

32.8mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the broccoli into bite-size pieces and blanch it.
Clean the dried cherries, remove the pits, and chop them finely into bite-size pieces.
Blanch the rice paper in hot water and roll the cherries inside to make cherry dumplings.
Lightly pan-fry the cherry dumplings so the rice paper becomes nutty.
Blend the blueberries, strawberries, banana, black soybean soy milk and milk together in a blender.
Put the blended soup in a bowl, top with the broccoli and cherry dumplings, and add the roasted brown rice just before eating.

💡 TipThe nuttiness of roasted brown rice and the fresh taste of dried cherries replace saltiness.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.