Gör egen nyponsoppa

In a large pot, combine the chopped rosehips and water. Bring to a boil over medium heat.

Once boiling, reduce the heat and let it simmer for about 30 minutes until the rosehips are soft.

Add the chopped onion, carrot, and potato to the pot. Continue to simmer for another 20 minutes until the vegetables are tender.

Using a blender or immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.

Return the pureed soup to the pot and season with salt and black pepper. If desired, stir in sugar to balance the flavors.

If using, add the heavy cream and heat through without boiling.

Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh mint leaves if desired.

Spice Level: