Cold Rosehip Soup

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Cold Rosehip Soup
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Health Score:
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
416
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie416 kcal(20 %)
Protein9 g(9 %)
Fat13 g(11 %)
Carbohydrates62 g(41 %)
Sugar added25 g(100 %)
Roughage47.7 g(159 %)
Automatic
Vitamin A1.7 mg(213 %)
Vitamin D0.3 μg(2 %)
Vitamin E9.7 mg(81 %)
Vitamin K184.2 μg(307 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.1 mg(7 %)
Folate25 μg(8 %)
Pantothenic acid0.4 mg(7 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C2,500 mg(2,632 %)
Potassium633 mg(16 %)
Calcium539 mg(54 %)
Magnesium218 mg(73 %)
Iron1.3 mg(9 %)
Iodine3 μg(2 %)
Zinc2.1 mg(26 %)
Saturated fatty acids5.2 g
Uric acid30 mg
Cholesterol21 mg
Complete sugar58 g

Ingredients

for
4
Ingredients
800 grams Rose hip
100 grams sugar
1 tablespoon cornstarch
20 grams Walnut (chopped)
100 milliliters Whipped cream
How healthy are the main ingredients?
Rose hipsugarWhipped creamWalnut

Preparation steps

1.

Rinse rosehips, trim, cut in half, and remove seeds. Boil rosehips in 1 liter (approximately 4 cups) of water for approximately 30 minutes on a low heat until it forms a thick soup. Stir occasionally.

2.

If necessary, fill water to approximately 1.2 liters (approximately 5 cups) and bring to a boil. Then strain through a sieve. Mix in cornstarch with a little water and stir. Season with sugar to taste.

3.

Let cool down. Then transfer to bowls. Put whipped cream on top and serve sprinkled with walnuts.