Rosehip soup is a traditional Swedish sweet soup served as a desert or for afternoon snack. Rosehip is one of the most vitamin C rich foods available, about 10 times the quantity of a lemon. In sweden it’s pretty easy to get hold of rosehip powder to make the soup from but I’m not sure how easily available it is elsewhere in that form. I would be curious to find out!
However, it’s possible to make the rosehip soup from scratch when rosehips are in season. You then cook the freshly picked rosehips and make a purée that you can freeze to store and use as base for the soup instead of powder. Click this link if you’re interested in trying…
This simple recipe below celebrates the good nutritious qualities of the rosehips without unnecessary sugar! If you make it with stevia the rosehip soup is an excellent substitute for orange juice (which also contains a lot of vitamin C) in the morning as the rosehip soup doesn’t affect the blood sugar levels the same way.
Making rosehip soup from powder is quick and easy and you decide yourself how much sweetening you add and of which kind.
- 6 cups cold water
- 50 g rosehip powder
- 1 tbsp potato starch or cornstarch (can be excluded – instead add some extra rosehip powder)
- You choose what you want to use to sweeten, taste and adjust the amount you want. My suggestions: about 2 tbsp agave, about 3 tbsp of honey or about 1.5 tsp stevia powder.
- Add a dash of cinnamon or vanilla powder to taste if you like
- Pour water into a saucepan and wait to put it on the stove.
- If you use any starch, mix it with rosehip powder.
- Whisk the mixture into the cold water.
- Bring to a boil while stirring, adding sweetening and flavoring as desired.
- Serve hot or cold. Hot fit it together with coconut cream.