Beet & Daikin Soup With Rocket Pesto
June 10, 2019
"From our Sunday newspaper The Sunday Times. Times are estimated. If you want a vegan/vegetarian dish only use vegetarian broth."
- 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
Coarsely grate one beetroot and cut another into 1cl cubes.
Toast the caraway seeds in a medium fryping pan over a low heat for 30 second, or until fragrant and then set aside.
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.
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.
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.
Add the vinegar to the soup and stir to combine and season with salt and pepper.
Serve topped with a generous dollop of rocket pesto and yoghurt if desired.
Tips & Variations
No special items needed.