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Top 10 most delicious wild food foraging recipes - #8. Spiced rosehip and sweet potato soup

Updated on July 20, 2012

This spicy and warming seasonal rosehip soup is a wonderful reward for the hedgerow forager.

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Rose hips are cherry-sized, red or orange fruits of the rose plant. They are used for herbal tea, jam, jelly, marmalade, pies, bread, wine and….soups (see below).

Rose hips are high in vitamin C and contain vitamins A, D and E, essential fatty acids, and high levels of antioxidant flavonoids. They are known for their antiviral, anti-inflammatory, and antiallergenic properties.

Cook Time

Prep time: 10 min
Cook time: 35 min
Ready in: 45 min
Yields: 4 servings


  • 250g/9oz rosehips, washed
  • 1-2 tbsp vegetable oil
  • 1 onion, chopped
  • 4 sweet potatoes, peeled and diced
  • 2 teaspoons chilli flakes, chopped
  • 1 garlic clove, finely chopped
  • 500ml/17 fl oz stock
  • creme fraiche, to serve
  1. Boil the rosehips in a pan of water for 5 minutes.
  2. Drain and mash with a fork.
  3. Heat the oil in a pan and fry the onoin until soft.
  4. Add the garlic, chilli flakes and sweet potatoes and fry for a further 2 minutes.
  5. Sieve the rosehips through a fine sieve, collecting the juice and add to the pan containing the soup ingredients.
  6. Add the stock and bring the soup to the boil.
  7. Reduce the heat and simmer until the sweet potatos have softened (10 mins).
  8. Blend in a food processor.
  9. Serve garnished with a spoonful of creme fraiche in each bowl.


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