This is my favourite comfort soup for rainy days. It’s what I make when I am home all day and feel just plain hungry and however much I eat, it always leaves me feeling satisfied and never like I’ve overindulged!
293 CALORIES | 7G FAT | 1.7G SATURATES | 10G CARBS | 8G SUGAR | 1G SALT | 46G PROTEIN | 5G FIBRE
SERVES 4
1 tablespoon olive oil
1 medium onion, finely chopped
225g carrots, peeled and chopped into small cubes
1 leek, finely chopped
1.75 litres chicken stock
1 teaspoon fresh cracked pepper
200g spinach
for the meatballs
450g chicken mince
1 small red chilli, finely chopped
½ red onion, finely chopped
1 egg
1 tablespoon tomato purée
4 garlic cloves, crushed
1 tablespoon dried basil
1. First make the meatballs: Place the chicken mince, chilli, red onion, egg, tomato purée, half the garlic and half the dried basil in a large bowl and use your hands to mix together well.
2. Divide the mixture into tablespoon-size scoops and roll into balls. Place on a large plate.
3. Heat the oil in a large stockpot and sauté the onion for 2 minutes. Add the carrots, leek and the remaining basil and garlic and sauté for a further minute, then add the stock and pepper and bring to the boil.
4. Add the meatballs to the stockpot, cover and cook for 15 minutes. Add the spinach, cover again and cook for a further 5 minutes.
5. Remove the pan from the heat, divide between four serving bowls and serve immediately.
TIP
If you want a little more flavour add a tablespoon of homemade pesto.
