Warm Blueberry Soup

4 cups blueberries
3 cups water
5 tablespoons sugar
3 tablespoons lemon juice
1/4 teaspoons ground cinnamon
pinch of salt
2 teaspoons cornstarch
½ teaspoons vanilla
vanilla yogurt for topping
granola for topping

Combine the first seven ingredients in a saucepan over a medium-high heat, stirring well. Bring soup to a gentle boil. Reduce and simmer until the blueberries are tender, about 5 minutes.

Gently mash some of the berries with a potato masher and serve topped with yogurt and granola. For a slightly sweeter version, use orange juice in place of all or part of the 3 cups of water.

Source: Kitchn