Cold Blueberry Soup with Pasta

Ingredients

• 400 g Whole wheat Fusilli
• Salt
• 350 g blueberries
• 500 ml vegetable broth
• 100 g Mascarpone
• 150 g Yogurt (0.3% fat)
• Sweet Paprika Powder
• 1 tbsp Lemon Juice
• 2 sprigs Mint

Instructions

1. 1.

   Cook pasta in boiling salted water according to package instructions until al dente, then drain, rinse with cold water and let dry.

2. 2.

   Meanwhile wash the berries and drain; set aside some for garnish.

3. 3.

   Blend the remaining berries with vegetable broth, 80 g mascarpone and yogurt until smooth. Season with paprika powder, salt and lemon juice.

4. 4.

   Wash the mint, shake off excess water and cut leaves into fine strips.

5. 5.

   Fill four deep bowls with pasta and pour blueberry soup over it. Garnish with reserved blueberries and remaining mascarpone. Sprinkle paprika powder and arrange mint on top.