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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To keep from staining your hands as you work with the beetroot, wear gloves. Coarsely grate one beetroot and cut the other into 1 cm (½ in) cubes.

Step 2

Toast the caraway seeds in a medium frying pan over a low heat for 30 seconds, or until fragrant. Set aside in a small bowl.

Step 3

Using the same pan, heat the oil over a low heat. Sauté the onion and garlic until softened, about 1 minute. Add the beetroot, carrot, daikon, cabbage and toasted caraway seeds and stir to combine. Pour in the broth and bring to the boil. Reduce the heat to low and cook at a gentle simmer for 25–30 minutes, or until the beetroot is tender.

Step 4

Meanwhile, blend the rocket and oil for the pesto in a small food processor until finely chopped. Transfer to a small bowl and set aside.

Step 5

Add the vinegar to the soup and stir to combine. Season with salt and pepper.

Step 6

Serve topped with a generous dollop of rocket pesto and yoghurt, if desired.

Step 7

CARLA’S TIP Meat eaters can substitute beef Bone Broth for Vegetarian Broth for added gut benefits.