Lemon, Escarole & Daikon Soup


  • 12 escarole leaves, cut into 1-inch pieces
  • 2 medium carrots, sliced into thin rounds
  • 1 daikon radish, sliced into thin rounds
  • Juice of 1 lemon
  • 6 cups vegetable broth
  • 2 cups cooked whole-grain orzo pasta
  • One 1-inch piece kombu (a thick, dark-green seaweed)
  • ¼ tsp. sea salt
  • Optional: Grated asiago cheese


Wash all vegetables prior to preparation. Combine broth, carrots, daikon and kombu in a large pot; bring to boil. Reduce heat to medium low; cook 3 minutes. Add pasta and escarole; cook additional 3 minutes. Add lemon juice to soup mixture; add salt to taste. Cook 1 minute; serve hot. Serves 6.


Written by Renew Life

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