Want to get your products accredited with our trademarks? Find out more

Who we are
We are the pioneers of the plant-based revolution, creating great food and positive change for over 175 years. We are driven by our commitment for a better future for animals, people and the planet.
What we do
We are the rallying cry for the vegetarian movement, championing the cause and inspiring everyone to move towards a vegetarian or vegan lifestyle.
What you can do
Join us, Support us, Work with us, Come learn and cook with us! Together we are working for a better life for all.
Eating veggie
Being a vegetarian is easy. Simply stop eating meat, fish and chicken. There’s more to it, but we can help guide you through all of that.

What are you looking for?

Eating veggie » Recipes » Wild Rosehip Soup

Wild Rosehip Soup

Prep time 10 mins, cook time 35 mins

Serves 4

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

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.