Easy recipe Woodland spiced rosehip and beetroot soup

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two hundred and fiftyg/nineoz whole, frost-softened rosehips, washed one-two tbsp vegetable oilfive hogweed seedsthree sections of wood avens root, finely chopped one large onionabout four raw beetrootone red chillione garlicfivecm/two½in piece fresh root gingerabout five hundredml/seventeenfl oz boiling water (Recipes by ingridients water) salt and freshly ground black pepperpinch mixed spice, to serve crème fraîche. Woodland spiced rosehip and beetroot soup. Nutrient-rich and spicy, this warming seasonal soup, adapted from a traditional Swedish recipe, is a perfect hedgerow dish for foraging enthusiasts..