Beet & Daikon Soup with Rocket Pesto
An old Chinese proverb says that ‘eating pungent radish and drinking hot tea let the starved doctors beg on their knees’. Daikon, or Chinese radish, is actually a cruciferous vegetable, detoxifying as well as anti-inflammatory and excellent for boosting digestive function. The beautiful red pigment in beetroot, which is also a great liver detoxifier, comes from betalain, an antioxidant and anti-inflammatory. Betalain is being explored for its long-term effects on inflammation, with short-term studies showing impressive anti-inflammatory benefits.
Ingredients 13
500 g beetroot (beets)
2 tsp caraway seeds
2 tbsp extra-virgin olive oil
1 onion, medium, finely sliced
2 garlic cloves, finely chopped
120 g carrot, coarsely grated
480 g daikon (white radish), coarsely grated
400 g red cabbage, finely shredded
1.5 l vegetarian broth
60 ml apple-cider vinegar, unpasteurised
sea salt & freshly ground black pepper, to taste
coconut yoghurt, to serve, optional
Rocket Pesto
80 g rocket leaves (arugula)
125 ml extra-virgin olive oil
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Method 7
To keep from staining your hands as you work with the , wear gloves. Use 2 medium beetroot: coarsely grate one and cut the other into cubes.
Toast the in a medium frying pan over a low heat for 30 seconds, or until fragrant. Set aside in a small bowl.
Using the same pan, heat the over a low heat. Sauté the and until softened, about 1 minute. Add the , , , and toasted and stir to combine.
Pour in the and bring to the boil. Reduce the heat to low and cook at a gentle simmer for 25–30 minutes, or until the is tender.
Meanwhile, blend the and for the pesto in a small food processor until finely chopped. Transfer to a small bowl and set aside.
Add the to the soup and stir to combine. Season with salt and pepper.
Serve topped with a generous dollop of and coconut yoghurt, if desired.
The Beauty Chef's tips
Meat eaters can substitute Beef Bone Broth for Vegetarian Broth for added gut benefits.
