Woodland spiced rosehip and beetroot soup (V)
BY ANDY HAMILTON FROM AUTUMNWATCH
Prep : Less than 30 min | Cook : 10 to 30 min
Nutrient-rich and spicy, this warming seasonal soup, adapted from a traditional Swedish recipe, is a perfect hedgerow dish for foraging enthusiasts.
- 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
- Boil the rosehips in a pan of water for 5 minutes, then drain well and mash. Set aside.
- 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.
- Strain the mashed rosehips through a fine sieve lined with muslin cloth, collecting the strained juice in the pan containing the soup ingredients.
- 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.
- 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.