Packed full of vitamins, rose hip soup is a traditional Swedish dessert, usually eaten cold with crème frâiche and little round vanilla cookies called kammerjunkere. In modern Scandinavian cuisine, it is also served hot and as a first course.
Preparation and cooking time: 40 minutes, plus chilling | Calories per portion: 177
Serves 4
750g/1lb 10oz rose hips, rinsed, trimmed and deseeded (see below)
100g/3½oz/½ cup raw cane sugar
1 tbsp lemon juice
1 tbsp potato flour dissolved in a little cold water
Place the rose hips in a saucepan with 1l/35fl oz/4¼ cups water and bring to the boil. Turn the heat down to low and simmer, covered, for about 15 minutes until the rose hips are tender. Remove from the heat and blend to a smooth purée. Stir in the sugar, return the pan to the heat and bring back to the boil. Turn off the heat, add the lemon juice and the dissolved potato flour a little at a time, stirring continuously, until you have a smooth consistency. Once cool, cover and chill in the refrigerator for about 30 minutes before serving.
Serve with sweet croûtons and crème fraîche or whipped cream.
Tip: The easiest way to remove rose hip seeds is to cut the berries in half and scoop them out using a teaspoon. Rinse well after.
NUTRITION PROFILE (per portion)
3% protein, 1% fat, 95% carbohydrate, 1% fibre
VITAMINS AND MINERALS (percentage of RDA)
Vitamin A 43%, E 39%, C 426%, B1 7%, B2 12%, B5 11%, potassium 19%, calcium 17%, magnesium 15%, iron 7%
HEALTH BENEFITS
Extremely rich in vitamin C | provides natural energy and an immunity boost | enhances wound healing | inhibits inflammation | slows cancer cell growth