This is a great soup whatever the season. It’s simply made of tasty meatballs with plenty of veg in a stock broth and it’s surprisingly tasty and filling.
Feel free to swop out any of the veggies with suitable alternatives from your fridge that need eating up.
Ingredients: serves 4
1 tbsp. coconut oil
1 pack of 12 turkey meatballs
1 onion, finely diced
3 cloves garlic, finely diced
2 carrots, peeled & diced
2 stalks celery, diced
1 courgette, diced
1 stalk fresh thyme leaves or 1 tsp dried thyme
1.2 litres chicken stock
2 large handfuls (approx. 100g) spinach or kale
Heat the coconut oil in a large casserole pan on the hob and add the meatballs. Cook on high heat, moving constantly to avoid sticking, until browned all over. They do not need to be cooked through at this point. Once browned transfer to a side dish.
Keeping the remaining oil and any turkey bits add the onion, garlic, carrots, celery and courgette to the pan. Cook through on medium heat for about 5 minutes until starting to soften but not brown.
Next add the thyme, chicken stock and the meatballs. Bring back to the boil then reduce heat and simmer on low heat for about 15 minutes until meatballs are cooked through and vegetables are soft.
Lastly add the spinach or kale and stir through until wilted. Serve.