Woodland spiced rosehip and beetroot soup

Woodland spiced rosehip and beetroot soup

Woodland spiced rosehip and beetroot soup (V)

Woodland spiced rosehip and beetroot soup

BY ANDY HAMILTON        FROM AUTUMNWATCH

Prep : Less than 30 min     |     Cook : 10 to 30 min

Serves 2-4

Nutrient-rich and spicy, this warming seasonal soup, adapted from a traditional Swedish recipe, is a perfect hedgerow dish for foraging enthusiasts.

Ingredients

  • 250g/9oz whole, frost-softened rosehips, washed
  • 1-2 tbsp vegetable oil, for frying
  • 5 hogweed seeds, dried
  • 3 sections of wood avens root, finely chopped
  • 1 large onion, chopped
  • 4 raw beetroot, peeled and sliced
  • 1 red chilli, chopped
  • 1 garlic clove, crushed
  • 5cm/2½in piece fresh root ginger, peeled and sliced
  • 500ml/17fl oz boiling water
  • salt and freshly ground black pepper
  • pinch mixed spice (optional)
  • crème fraîche, to serve

Preparation method

  1. Boil the rosehips in a pan of water for 5 minutes, then drain well and mash. Set aside.
  2. Heat the oil in a separate saucepan and add the hogweed seeds, wood avens root and mixed spice (if using). Fry for 2-3 minutes, or until fragrant, then add the onion, beetroot, chilli, garlic and ginger and fry for a further 4-5 minutes, or until the onions have slightly softened.
  3. Strain the mashed rosehips through a fine sieve lined with muslin cloth, collecting the strained juice in the pan containing the soup ingredients.
  4. Add the water and bring the soup to the boil. Reduce the heat to a simmer and simmer for 15-20 minutes, or until the beetroot has softened.
  5. Blend the soup mixture to a fine purée. Serve in bowls, garnished with a dollop of crème fraîche. 

    >>>The 1981 Countryside Act states that you must obtain the land owner’s permission when digging up roots. It is perfectly legal to dig up roots on your own land.

Woodland spiced rosehip and beetroot soup
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