Minestrone with Daikon and Dill
⏳ Time
40 minutes
🥕 Ingredients
22
🍽️ Servings
6
Description
This hearty vegetable soup is a delightful blend of fresh ingredients, including daikon radish and fragrant dill. Perfect for a cozy dinner, it embodies the essence of comfort food. Serve it warm with a slice of crusty bread for a satisfying meal that the whole family will enjoy.
Ingredients
- Carrot - 1 piece
- Celery salt - ⅓ pieces
- Daikon - ⅓ pieces
- Potato - 1 piece
- Spanish onions - ½ heads
- Shallot - ½ heads
- Cauliflower - 3.5 oz
- Courgette - 1 piece
- Orange Bell Peppers - ½ pieces
- Orange Bell Peppers - ½ pieces
- Canned White Asparagus - 2 stalks
- Asparagus - 2 stalks
- Marinated cherries - 6 pieces
- Celery stalk - 2 pieces
- Dill - 0.4 oz
- Green onion tops - 6 pieces
- Thyme - 0.4 oz
- Garlic - 2 cloves
- Bay leaf - 2 pieces
- Fresh basil leaves - 18 pieces
- Olive Oil - 2 spoons
- Salt - to taste
Step by Step guide
Step 1
Peel the carrot, daikon, celery root, potato, red onion, and shallots. Cut off the top parts of the cauliflower florets and discard the rest. For the zucchini, trim the sides to a thickness of about seven millimeters, discarding the insides. Clean the sweet pepper and remove its core; only the skin will be used.
Step 2
Dice the daikon, carrot, celery root, potato, red onion, shallots, zucchini, and bell pepper into small cubes. All the cubes should be roughly the same size for a visually appealing soup. Cut the asparagus tips diagonally into oval pieces about half a centimeter thick, and slice the green onions into rings. Halve the cherry tomatoes.
Step 3
Heat a tablespoon of olive oil in a large pot, add the red onion and shallots, and sauté until they become soft and translucent. Add the carrot, bay leaves, potatoes, and celery stalks. Season lightly with salt and sauté gently, stirring slowly.
Step 4
Add the celery root. Pour in enough water to just cover the vegetables. Instead of water, you can — and it’s even preferable — use vegetable broth, for example, a simple version made from carrots, celery stalks, onion, and bay leaf. Cook for three minutes, add thyme, place in the daikon, and add water to cover the vegetables again.
Step 5
Meanwhile, bring a separate pot of water to a boil and add the red and yellow bell peppers for one minute. The pot should be separate to prevent the peppers from imparting their aroma to the soup. Additionally, this way they won't color the broth, but will be presented as colorful cubes, which is what is desired. Drain the peppers in a sieve and add them to the soup. Add more water if needed. In another pot, blanch the cauliflower.
Step 6
Two minutes after adding the pepper to the soup, add the drained cauliflower, zucchini, and asparagus. Remove the thyme. Then, add more water to cover the vegetables. After that, cook the soup, stirring, for ten minutes.
Step 7
Add green onions and cherry tomatoes. After half a minute, toss in two whole cloves of garlic for flavor, season with salt to taste, and then, at the very end, pour in a tablespoon of olive oil. Another half a minute, and then you can remove the pot from the heat.
Step 8
Remove the bay leaf and garlic from the finished soup so they don't get in anyone's way. Ladle the soup into bowls. Garnish with fresh basil leaves on top and sprinkle with finely chopped dill — then call everyone to the table.
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