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Eating veggie » Recipes » Wild Rosehip Soup

Wild Rosehip Soup

Preparation 10 mins, Cooking 35 mins

Serves 4

Egg-Free, Dairy-Free, Gluten-Free, Low Fat, Suitable for Freezing, Vegan, Wheat-Free

The Swedish are fond of picking rosehips in the autumn and use them to make nutritious vitamin-packed soups.

Ingredients

Mash the rosehips, transfer to a saucepan and cover with water. Soak for 4 -6 hours. Using the same water, boil the rosehips for 30 minutes or until soft. Remove the rosehips by straining through a very fine sieve lined with muslin.
Retain the liquid and add extra water if necessary to bring up to 1 litre. Bring the rosehip liquid to the boil and add the sugar, reduce heat to simmer.
Mix the arrowroot with 1 tbsp water. Gradually pour this into the gently simmering soup and stir continuously for 3 minutes – do not boil.
Garnish with edible dried rose petals and toasted flaked almonds.