This Rose hip & beetroot soup recipe is perfect for the darker days to come and will warm you through. It almost has the flavour of a tomato and beetroot soup and is super high in vitamin C.
Serves 3
Click here to see our Rose Hip Foraging Guide
Ingredients:
- 2 onions, finely chopped
- 2 whole beetroots, skinned and chopped
- 300g rose hips
- 500ml vegetable stock
- 3 tbsp Single cream
- Salt and Pepper to season
Method for cooking our Rose hip & Beetroot Soup:
- In a food processor blitz the rose hips, then add to a pan with half of the vegetable stock and boil for 10 minutes, with the lid on
- Pass this mixture through a fine sieve to remove the seeds and add the pulp back to the pan.
- Add the onions, beetroots and the rest of the veg stock and boil for a further 10 minutes.
- Put the whole lot in a blend and blend until smooth
- Bowl up with a generous dash of salt and pepper and a swirl of single cream in each bowl, enjoy with a hearty nettle bread.
Click here to see all of our Rose Recipes
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