Both burdock and daikon have some great detoxifying qualities. I love the distinct, earthy, pungent flavors of both of these ingredients. Their medicinal properties suit me perfectly for wintertime, when my body tends to be a little clogged and mucus-filled. So I find this soup, that is full of fiber and detoxifying agents, to work well for myself when it’s cold.
Daikon radishes are high in vitamin C and B complex. It helps our bodies to break down fats, which helps the liver and it is considered a diuretic and decongestant. It helps digestion because it contains digestive enzymes similar to the ones our own digestive system produces and it also aids in respiratory function by dissolving mucus and phlegm.
Burdock root has been used throughout history as a blood purifier. It also assists the liver and has antifungal and antibiotic properties. Burdock supposedly helps in cellular regeneration.
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 large pieces of burdock roots, scrubbed and sliced thinly
- 1 medium sized daikon radish, scrubbed and chopped
- 1/4-1/2 head green cabbage, depending on size
- 2 stalks celery, chopped
- 1 cup green lentils, rinsed
- 2 tsp sea salt
- 2 tsp brown rice vinegar
- 1 Tbsp sesame oil
- 3 cups water
Heat oil in stockpot on medium heat. Add onion and garlic and saute until translucent.
Add burdock and celery and saute until just tender.
Add water, daikon, lentils, and sea salt, and simmer until lentils are about halfway cooked, or about twenty minutes.
When lentils are halfway cooked, add cabbage and brown rice vinegar, and additional water if necessary.
Simmer soup until lentils are cooked and all vegetables are tender.
Serve and enjoy.