Nutrient-rich and spicy, this warming seasonal soup, adapted from a traditional Swedish recipe, is a perfect hedgerow dish for foraging enthusiasts.
250g/9oz whole, frost-softened rosehips, washed
1-2 tbsp vegetable oil, for frying
5 hogweed seeds, dried
3 sections of wood avens root, finely chopped
1 large onion, chopped
4 raw beetroot, peeled and sliced
1 red chilli, chopped
1 garlic clove, crushed
5cm/2½in piece fresh root ginger, peeled and sliced
500ml/17fl oz boiling water
salt and freshly ground black pepper
pinch mixed spice (optional)
crème fraîche, to serve
Boil the rosehips in a pan of water for 5 minutes, then drain well and mash. Set aside.
Heat the oil in a separate saucepan and add the hogweed seeds, wood avens root and mixed spice (if using). Fry for 2-3 minutes, or until fragrant, then add the onion, beetroot, chilli, garlic and ginger and fry for a further 4-5 minutes, or until the onions have slightly softened.
Strain the mashed rosehips through a fine sieve lined with muslin cloth, collecting the strained juice in the pan containing the soup ingredients.
Add the water and bring the soup to the boil. Reduce the heat to a simmer and simmer for 15-20 minutes, or until the beetroot has softened.
Blend the soup mixture to a fine purée. Serve in bowls, garnished with a dollop of crème fraîche.
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