- 4 cups Blueberries
- 500 ml Water
- 200 gm Sugar
- 4 tbsp Potato Starch
- Little Cold Water
- Take blueberries, sugar and water in a saucepan and get it to boil.
- Blend starch with cold water in a cup and add to the soup stirring continuously.
- Cook at medium flame for 3-4 minutes.
- Remove and transfer the soup to a bowl.
- Covere the bowl with plastic wrap and refrigerate for 45 minutes.
- Serve with rice porridge.