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Spicy Rosehip and Beetroot Soup

by Pam Davey

 
   

Spicy Rosehip and Beetroot Soup

 

Ingredients

250g (1 large) chopped onion
250g (½ lb) peeled and sliced raw beetroot
250g (½ lb) whole, frost-softened rosehips
1 large finely sliced clove of garlic
½ chopped green chilli (5g)
3 tbsp olive oil
1-2 tbsp red wine vinegar
A small piece finely chopped fresh ginger (3g/⅛th oz)
900ml (1½ pts) water
2 tsp vegetable stock powder
1 tbsp natural yoghurt
A large pinch of sea salt
½ tsp coarsely ground black pepper

 

Method 

Gently wash and then boil the rosehips in the water (for 5 minutes if soft, and up to 30 mins if hard).

Turn off the heat, mash thoroughly with a potato masher (or blend with a hand-held stick-blender) and set aside to cool for 15 minutes.

In the meantime, and using another pan, gently fry the onion, beetroot, chilli, garlic and ginger in the olive oil for 5 minutes, stirring continuously.

Strain the rosehips through a fine cloth, squeezing out as much liquid as possible, and discard the solids.

Add the rosehip extraction to the onions and beetroot together with the vegetable stock powder, salt, pepper and red wine vinegar.

Simmer for 15 minutes and liquidise to a smooth but still slightly granular consistency.

Reheat the soup and serve, swirling in a spoonful of natural yoghurt at the last minute.

 

Source

http://www.permaculture.co.uk/readers-solutions/spicy-rosehip-and-beetroot-soup-cooked-and-raw-version

 

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