• Soup

  • Difficulty: Simple

  • © The Vegetarian Society

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

  • Suitable for Freezing

  • Vegan

  • Wheat-Free


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


  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.

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