Photo: Cala
Woodland spiced rosehip and beetroot soup
13 ingredients
30 min + 30 min
Serves 2-4
openrecipes
Nutrient-rich and spicy, this warming seasonal soup, adapted from a traditional Swedish recipe, is a perfect hedgerow dish for foraging enthusiasts.
Estimated Nutrition (whole recipe, rough)
175
Calories
2g
Protein
14g
Fat
13g
Carbs
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Wood | not in our table | 0 |
| Beetroot | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250g/9oz whole, frost-softened rosehips, washed
- 1-2 tbsp vegetable oil
- 5 hogweed seeds
- 3 sections of wood avens root, finely chopped
- 1 large onion
- 4 raw beetroot
- 1 red chilli
- 1 garlic
- 5cm/2½in piece fresh root ginger
- 500ml/17fl oz boiling water
- salt and freshly ground black pepper
- pinch mixed spice
- , to serve crème fraîche
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes