Beet & Daikin Soup With Rocket Pesto
Recipe: #32491
June 10, 2019
Categories: Snacks, Cabbage, Carrot, Onions, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated. If you want a vegan/vegetarian dish only use vegetarian broth."
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.