• Soup

  • Difficulty: Simple

Wild Rosehip Soup

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

  • Serves 4

  • Preparation 10 mins

  • Cooking 35 mins

Wild Rosehip Soup
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Low Fat

  • Vegan

  • Wheat-Free

Ingredients

for the soup
  • 200g fresh rosehips
  • 2500ml water
  • 100g sugar
  • 1 tsp arrowroot
To garnish
  • Toasted flaked almonds
  • Dried edible rose petals

Method

  1. 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.
  2. 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.
  3. Mix the arrowroot with 1 tbsp water. Gradually pour this into the gently simmering soup and stir continuously for 3 minutes – do not boil.
  4. Garnish with edible dried rose petals and toasted flaked almonds.

As a charity, we can’t continue the work we do without you. Our recipe catalogue offers thousands of tasty, nutritious meals; helping new veggies find their feet and giving inspiration to those stuck in a culinary rut. Commissioning high quality, on-trend recipes is costly, however we’re committed to keeping this service free and available to everyone. Will you donate £3/month to ensure this happens?

Search for recipes

Sign up for our newsletter