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Top 10 most delicious wild food foraging recipes - #8. Spiced rosehip and sweet potato soup
This spicy and warming seasonal rosehip soup is a wonderful reward for the hedgerow forager.
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.
- 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
- Boil the rosehips in a pan of water for 5 minutes.
- Drain and mash with a fork.
- Heat the oil in a pan and fry the onoin until soft.
- Add the garlic, chilli flakes and sweet potatoes and fry for a further 2 minutes.
- Sieve the rosehips through a fine sieve, collecting the juice and add to the pan containing the soup ingredients.
- Add the stock and bring the soup to the boil.
- Reduce the heat and simmer until the sweet potatos have softened (10 mins).
- Blend in a food processor.
- Serve garnished with a spoonful of creme fraiche in each bowl.
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