Rose hip & Beetroot Soup -

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.