Tomato Basil Soup with Meatballs

Kieran made this tomato and basil soup with meatballs for lunch yesterday – it’s delicious and nothing like the tinned tomato soup I remember having (and hating) as a kid. The recipe (with a few omissions – honey!) is taken from the Gourmet Nutrition cookbook by Precision Nutrition. It takes about 15 mins prep time and 25 mins cooking time.

Ingredients:

For the meatball garnish

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• 400g minced beef
• Salt
• Pepper
• Olive oil
• Coconut oil

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For the soup base

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• Coconut oil or butter
• 1 onion finely diced
• 2 cloves of garlic minced
• 1tsp ground cumin
• 1 tsp paprika
• 300ml (ish) of vegetable stock
• 1 tin chopped tomatoes
• 2 tbsp balsamic vinegar
• Salt
• Pepper
• 1/2 small packet fresh basil thinly sliced

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Method:

For the meatball garnish

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• Season the beef with salt and pepper
• Form into 1.5 inch balls
• Pre-heat a large non-stick frying pan on medium heat and add 1 tablespoon of oil
• Saute the meatballs in batches until browned and then set aside

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For the soup base

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• Pre-heat a large saucepan on medium-high heat
• Add oil and onions and saute until lightly browned, stirring frequently
• Add garlic, cumin, paprika, 2 tablespoons of stock and cook for 1 minute, stirring constantly
• Add tomatoes and bring to the boil
• Add remaining stock, balsamic vinegar and meatballs and simmer for 15 minutes, stirring ocasisonally
• Add salt, pepper and basil and remove from heat
• Serves 4 large or 8 small.

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This is an ideal ‘any time’ meal – to make it into a higher carb ‘post-workout’ meal serve with some whole grain garlic toast. You could also puree the tomato and basil soup if you prefer a smoother texture and garnish the meatballs with a little freshly grated Parmesan cheese.