Rose Hips Soup Recipe




 Dried rose hip1⁄2 Pound (2 Caps)
 Water1 Cup (16 tbs)
 Brown sugar/Honey, to taste1⁄2 Cup (8 tbs)
 Arrowroot1 1⁄2 Tablespoon
 Plain yogurt1 Cup (16 tbs)
 Slivered almonds1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1205 Calories from Fat 295

% Daily Value*

Total Fat 35 g53.6%

Saturated Fat 6.8 g33.8%

Trans Fat 0 g

Cholesterol 29.4 mg

Sodium 119.4 mg5%

Total Carbohydrates 212 g70.6%

Dietary Fiber 61.5 g246.1%

Sugars 118.5 g

Protein 24 g47.8%

Vitamin A 201.7% Vitamin C 1612.7%

Calcium 80.1% Iron 27.9%

*Based on a 2000 Calorie diet


1. Crash or grind the rose hips and put them in a saucepan with 1 1/2 quarts water. Bring to a boil, cover, and simmer for 45 minutes, stirring occasionally.
2. Strain through a fine sieve. Measure the liquid and return to the saucepan. Add enough water to make liquid measure 1 1/2 quarts. Stir in the sugar.
3. Mix the arrowroot with a small amount of water and add to rose hips liquid. Heat, stirring, until the mixture thickens.
4. Cover and chill.