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Warm up and boost your immunity with this soup

This takes me back to my childhood, one of my all time favourite winter warmers that my mum would make. I would have seconds… always!! It’s great just with the loaded vegetables and meatballs. Or you can add some little pasta/risoni to it for little extra filler.


Winter has arrived in Adelaide, and I'm thrilled for slow-cooked meals, hearty soups, and cozy baking days with the kids. 🍲❄️ Good food warms the body and nourishes the soul. It’s a special experience when made with love, shared with family, and filled with stories



ingredients for the soup👇

1 leek finely chopped

4 clove crushed garlic

2 sprigs fresh thyme

Tbsp fresh crushed ginger (powder is fine too)

2 medium carrots chopped into small pieces

2 celery stick chopped into small pieces

1 large zucchini chopped into small pieces

1 large potato chopped into small pieces

Cup baby spinach at the end (last 5 mins)

4-5 cups of meat stock + 1-2 cup filtered water

1 tbsp tomato paste

2 tbsp EVOO

Season of Celtic salt


Method:

  1. In a cast iron pot or saucepan and EVOO then allow to heat.

  2. Once pot is hot turn down to medium heat and add your leeks for a few minutes before adding in your celery.

  3. Next add your garlic and sauté for 2 minutes before adding in all chopped vegetables.

  4. Mixing vegetables through coated in the olive oil for a few minutes then add in your grated ginger, meat stock, filtered water, Celtic salt and thyme.

  5. Lid on and allow to come to a simmer before bringing to low heat. This should cook for 20 minutes before you add in your prepared and rolled meatballs.

  6. See below recipe for meatballs.


• • • • • • • • • • • • • • • • • • • •

For the mini meatballs 👇

500g turkey mince or chicken mince

Garlic powder

1/2 cup breadcrumbs

Freshly chopped coriander (handful)

Fresh chopped parsley (handful)

Tsp EVOO

Optional: add 1/2 cup pecorino cheese 🧀

Celtic salt to taste


  1. Roll into tiny meatballs half or under teaspoon full.

  2. Put these into your stock to cook once the vegetables have been cooking for 20 minutes. And allow meatballs to cook for at least 15 minutes.

  3. Then you have the option to add in your 1/2 cup little pasta or risoni at least 10 mins before you finish cooking.

  4. Serve with fresh parsley, coriander and pecorino ontop. 🍲




Happy comfort cooking 🥘 🍲



Marisa



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