Are rose hips healthy?

Rose hip fruit pulp contain a source of vitamins and contain a wide range of nutrients. Rose hips have a very high content of vitamin C (more than lemons!) and antioxidants. The antioxidants contained have a proven anti-inflammatory effect. They also help to lower cholesterol, high blood pressure, and cardiovascular diseases. Other vitamins the red fruits contain are pro-vitamin A (beta-carotene), B1, B2, and minerals such as iron and magnesium. They also include secondary plant substances such as polyphenols and tannins ( Source ).

Can the leftover rose hip seeds be used in any way?

Wash the seeds and allow them to dry thoroughly. Leave the seeds to dry on parchment paper in a sunny place for a few days. The quicker option is to place the rose hip seeds on a baking tray and place them in the oven on low heat for several hours. Or, to save energy, use the residual heat when you have baked something in the oven! You can make a detoxifying tea from them to help with bladder, kidney, and stone problems. To do this, take two teaspoons of dried rose hip seeds, crush them in a mortar, and boil them in 250ml water for about 10 minutes, then pour the tea through a tea filter into your cup.

Rose Hip Soup - Let's Go Tomato

Rose Hip Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Rose Hip Soup can bring back summer memories even in wet, windy, cold, lausy times. The soup tastes delicious and so uniquely fruity! In Sweden, it’s a traditional dessert. The soup is cooked quickly, collecting the rosehips probably takes longer…

Total Time: 50 Minutes
Yield: 4 Servings 1x

Ingredients

Scale

550g fresh rose hips

800ml water

50g sugar

1,5 tbsp potato starch

pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

We start by washing the fruits and cutting off the old remains of the flower.

Add all the rose hips in a large pan, followed by the water.

Let everything simmer for 25 minutes until the fruits are soft.

Take a hand blender and puree all.

Pour the soup into a sieve, using a large spoon to pass the fruit pulp through.

Reheat the soup, add the sugar and a pinch of salt.

Dissolve the starch in 3 tbsp cold water until lump-free, then stir into the soup to thicken it up.

Notes

You can freeze the collected rose hip fruits if you want to have some rose hips in stock to make this soup while they are out of season.

Author: Tanja
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Category: Soup
Method: Cooking
Cuisine: Swedish
Diet: Vegan