Ingredients
- 500 grams beetroot
- 2 teaspoons caraway seeds
- 2 tablespoons olive oil (extra virgin)
- 1 onion, finely sliced (medium onion)
- 2 garlic cloves, finely chopped
- 120 grams carrot, coarsely grated
- 480 grams daikon (white radish, coarsely grated)
- 400 grams red cabbage (finely shredded)
- 1 1/2 litre vegetable broth (or beef-bone broth)
- 60 ml apple cider vinegar (unpasteurised specified)
- Seas salt, to taste
- Freshly ground black pepper, to taste
- Yoghurt (coconut or kefir, to serve, optional)
- FOR ROCKET PESTO
- 80 grams rocket leaves
- 125 ml olive oil (extra virgin)
How to Make
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Step 1: Coarsely grate one beetroot and cut another into 1cl cubes.
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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.
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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.
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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.
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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.
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Step 6: Add the vinegar to the soup and stir to combine and season with salt and pepper.
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Step 7: Serve topped with a generous dollop of rocket pesto and yoghurt if desired.
We hope you enjoy this recipe!
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