Cold Blueberry Soup

Instructions

1. Prepare the blueberries
   Reserve 1/2 cup of blueberries for garnish. Place the remaining blueberries in a large saucepan with 3 cups of water, sugar, and the cinnamon stick.
2. Simmer the soup base
   Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook for 15 minutes until the blueberries soften and burst, releasing their juices.
3. Blend until smooth
   Remove the cinnamon stick. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the mixture in batches to a standard blender, being careful with the hot liquid.
4. Add flavorings
   Stir in the lemon juice, lemon zest, cardamom, and vanilla extract. If using cornstarch for a thicker consistency, mix it with 2 tablespoons cold water until smooth, then slowly stir into the simmering soup and cook for 2 minutes.
5. Cool the soup
   Remove from heat and allow the soup to cool to room temperature. Once cooled, refrigerate for at least 2 hours or overnight until thoroughly chilled.
6. Incorporate yogurt
   Before serving, whisk in the Greek yogurt until fully incorporated and the soup has a smooth, creamy consistency.
7. Serve and garnish
   Ladle the cold soup into chilled bowls. Garnish each serving with a dollop of Greek yogurt, some of the reserved fresh blueberries, and mint leaves. Serve immediately.