Cold Rosehip Soup
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
416
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 416 cal. | (20 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 47.7 g | (159 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 184.2 μg | (307 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 2,500 mg | (2,632 %) | ||
| Potassium | 633 mg | (16 %) | ||
| Calcium | 539 mg | (54 %) | ||
| Magnesium | 218 mg | (73 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 58 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Rose hip
- 100 grams sugar
- 1 Tbsp cornstarch
- 20 grams Walnut (chopped)
- 100 milliliters Whipped cream
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.
