Rose hips soup can be made as simple or complex as you would like. Follow this recipe for a simple, refreshing, and sweet tangy version. You can experiment with adding more vegetables and ingredients to make it gazpacho-esque. Rose hips possess a filling and natural flavor which combines well with vegetables. The soup’s dark umber coloring resembles a pleasant autumn evening, and everyone knows that autumn is the time for soup. The additional yogurt and other ingredients create a complex and delicious soup anyone can enjoy.
This soup is as healthy as it is tasty. The rose hips in the soup have high vitamin C. This is perfect for anyone feeling under the weather with those seasonal allergies. One hundred grams of rose hips is the equivalent of 1250 milligrams of vitamin C, which is a lot more than any orange can have. Most vitamin C supplements are made from rose hips. Consuming rose hips powder allows you to digest it more evenly as opposed to a pill that deposits on one side of your stomach and can cause an ulcer.
- 100 grams raw cashew nuts
- 100 grams dried unsulphured apricots
- 4 tablespoons rose hips powder
- 2 tablespoons extra virgin coconut oil
- 1 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cayenne
- 1 teaspoon ground cinnamon
- Rolling mixture:
- 1 tablespoon cocoa powder
- 1 tablespoon rose hips powder
Preparation & Cooking Instructions
- Pour and mix the water and rose hips powder in a medium-sized saucepan over medium heat.
- In a bowl, mix the arrowroot with a 1/4 cup cold water until thick.
- If chosen the vanilla bean, then split and scrape it to the needed measurements.
- Pour in the arrowroot mixture into the saucepan and the vanilla bean or extract. Mix well before adding in the rest of the ingredients except the yogurt. Cook for 5 minutes or more.
- Pour the soup into bowls and add any additional toppings or yogurt, if desired.