Created by ImPat on June 10, 2019
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.