Veronica's Blueberry and Banana Soup Recipe

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Ingredients:

Serving

4 bananas
3 tbsp lemon juice
6 cups apple juice
1/4 cup sugar
1 1/2 tbsp cornstarch
1/2 tsp cinnamon
2 1/2 cups heavy cream
2 cups blueberries

Directions:

In a food processor (or use a hand held pureer), puree bananas with lemon juice.
Place in a pot and bring to a boil with 3-1/2 cups apple juice.
Add the sugar; set aside.
Blend the cornsharch into the REMAINING APPLE juice.
Add to the soup; simmer for 2 minutes.
Remove and chill.
Add the cinnamon to the cream.
Whip into the soup.
Stir in the blueberries.
Serve in chilled soup bowls.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	414 Kcal (1733 kJ)
Calories from fat	166.52 Kcal
		% Daily Value*
Total Fat	18.5g	28%
Cholesterol	68.5mg	23%
Sodium	30.58mg	1%
Potassium	616.54mg	13%
Total Carbs	61.31g	20%
Sugars	44.31g	177%
Dietary Fiber	3.48g	14%
Protein	2.29g	5%
Vitamin C	112.2mg	187%
Calcium	62mg	6%

Amount Per 100 g
Calories	93.91 Kcal (393 kJ)
Calories from fat	37.77 Kcal
		% Daily Value*
Total Fat	4.2g	28%
Cholesterol	15.54mg	23%
Sodium	6.94mg	1%
Potassium	139.85mg	13%
Total Carbs	13.91g	20%
Sugars	10.05g	177%
Dietary Fiber	0.79g	14%
Protein	0.52g	5%
Vitamin C	25.5mg	187%
Calcium	14.1mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

9.1

Points
11

PointsPlus

Good Points

saturated fat free,
very low sodium,
low cholesterol

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