Spinach and Lemon Soup

By MelanieAnn

Ingredients

• For the Meatballs
• 1 lb organic minced lamb or beef
• 1 tsp ground cumin
• 1 tsp allspice
• 1 tsp ground cinnamon
• 1 onion, finely chopped
• 1 clove of garlic, finely minced
• Sea salt & freshly ground pepper
• For the Soup
• 1 onion, finely chopped
• 2 cloves of garlic, finely minced
• 1 tbsp ground turmeric
• A glug of olive oil
• 3/4 cup yellow split peas
• 1/2 bunch baby spinach leaves, finely chopped
• 5 cups of water
• The juice of two lemons
• 1 cup of fresh mint, finely chopped
• 2 tbsp organic plain flour
• Sea salt and freshly ground pepper

Preparation

Step 1

1. For the meatballs put the onion, garlic and spices in a bowl and mix well. Using your hands, form the mixture into small balls, about the size of a walnut. You should end up with approximately 24 meatballs. In a large saucepan, gently fry the meatballs in a little olive oil, in small batches until they are sealed and brown. Set aside.

2. Add the onion and garlic to the same saucepan and sauté until golden. Add the turmeric, split peas and water and bring to the boil. Reduce the heat and simmer for 20 minutes.

3. Carefully add the meatballs and spinach to the saucepan. Mix the plain flour with a cup cold water to make a smooth paste, and then slowly add it to the soup, stirring all the time to prevent it from going lumpy.

4. Stir in the lemon juice, season with salt and pepper and cook over a gentle heat for 20 minutes. Remove the soup from the heat and garnish with a little chopped fresh mint and serve immediately.