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


  • 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:

  1. 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
  2. Pass this mixture through a fine sieve to remove the seeds and add the pulp back to the pan.
  3. Add the onions, beetroots and the rest of the veg stock and boil for a further 10 minutes.
  4. Put the whole lot in a blend and blend until smooth
  5. 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


Find more about Rose Hip medinical benefits

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