Beet & Daikin Soup With Rocket Pesto

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated. If you want a vegan/vegetarian dish only use vegetarian broth."

Original recipe yields 4 servings


  • Serving Size: 1 (318.6 g)
  • Calories 372.1
  • Total Fat - 35.8 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 0 mg
  • Sodium - 493.2 mg
  • Total Carbohydrate - 11.7 g
  • Dietary Fiber - 3.8 g
  • Sugars - 3.4 g
  • Protein - 4 g
  • Calcium - 147.6 mg
  • Iron - 2.7 mg
  • Vitamin C - 68.2 mg
  • Thiamin - 0.1 mg

Step 1

Coarsely grate one beetroot and cut another into 1cl cubes.

Step 2

Toast the caraway seeds in a medium fryping pan over a low heat for 30 second, or until fragrant and then set aside.

Step 3

Using the same pan heat the olive oil over a low heat and saute the onion and garlic until softened, about 1 minutes and then add the beetroot, carrot, daikon, cabbage and toasted caraway seeds and stir to combine.

Step 4

Pour in the broth and bring to the boil and reduce the heat to low and cook at a gentle simmer for 25 to 30 minutes or until the beetroot is tender.

Step 5

Meanwhile blend the rocket and oil for the pesto in a small food processor until finely chopped and then transfer to a small bowl and set aside.

Step 6

Add the vinegar to the soup and stir to combine and season with salt and pepper.

Step 7

Serve topped with a generous dollop of rocket pesto and yoghurt if desired.

Tips & Variations

No special items needed.