Roast Tomato and Meatball Soup
- 1.5 tbsp oil
- 1 onion, chopped
- 2 red capsicums, sliced
- 1 crushed garlic clove
- ½ tsp chilli flakes
- 2 x 400g tins of chopped tomatoes
- 100g giant couscous
- 500ml veg stock
- 12 lamb or pork meatballs
- 150g spinach leaves
- ½ bunch of basil leaves, torn
- Grated parmesan, to serve
- Heat the oil in a large saucepan, and fry the capsicums and onion for about 8 mins to soften. Stir in the chilli flakes and garlic, cook for 1 mins more, then tip in the tomatoes, couscous, and stock. Bring to a simmer.
- Season the soup, and add the meatballs and spinach. Simmer for 8 mins, or until cooked through (you can sear the meatballs first if you’d prefer), then ladle into bowls and scatter with basil and parmesan.
15 mins
4 serving