Turmeric and greens soup with chicken, sesame and quinoa meatballs

Turmeric and greens soup with chicken, quinoa and sesame dumplings Photo: Kelly Gibney

Serves 4 /  Prep time: 30 minutes / Cook time: 10 minutes

A bowl of pure comfort that packs a nutritional punch. This recipe serves up a healthy dose of protein and fibre with lots of greens to keep you well over the colder months. The meatballs are quick to make and have a rich and satisfying flavour. You’ll find yourself making this again and again. If you have time to make the spring onion and coriander pesto, you’ll absolutely love the zingyness a spoonful of it brings to the soup.

Ingredients

• 400g free range chicken mince
• 1 ½ cups cooked quinoa
• ¼ cup sesame seeds
• 1 egg
• Large handful roughly chopped fresh coriander
• 2 spring onions (green part) - finely sliced
• 2 garlic cloves - finely diced
• 1 tablespoon finely grated ginger
• 1 teaspoon sesame oil
• 2 tablespoons soy sauce
• generous pinch red chilli flakes (or as desired)
• Soup base
• 2 litres low-salt chicken stock
• 1 cup water
• 1 garlic clove - finely diced
• 1 teaspoon finely grated ginger root
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce 
• 1 teaspoon apple cider vinegar or rice wine vinegar (optional but recommended)
• 2 teaspoons brown sugar
• ½ teaspoon ground turmeric
• ½ teaspoon curry powder
• 1 teaspoon sesame oil
• 1 cup grated carrot
• 2 cups greens - could be baby spinach leaves or steamed greens like kale, silverbeet or bok choy

Brazil nut, coriander and spring onion pesto

• 12 brazil nuts
• large handful fresh coriander leaves
• 3 spring onions - green part roughly chopped
• Juice of 1 lemon or lime
• 1/3 cup olive oil
• Sea salt and cracked black pepper

Method

To garnish: additional finely chopped spring onions, sesame seeds and fresh coriander leaves

Combine all the meatball ingredients in a large bowl and mix well. Use a fork to mash all the elements together and ensure they are evenly combined. Roll golf ball sized balls using very damp hands (this makes it much easier to handle the mixture). Place the meatballs in the fridge until ready to use.

Place all the soup base ingredients into a large pot. Bring to a boil before adding the carrot and the meatballs. Reduce to a simmer and cook for 5 minutes. Add the greens and remove from the heat.

Garnish with spring onions and sesame seeds.

Use a small food processor or hand blender to blitz together the Alison’s Pantry Brazil Nuts, spring onions, coriander, lime juice and olive oil. Season generously with salt and cracked black pepper.

*To cook quinoa: place ½ cup of rinsed quinoa with 1 cup water in a small saucepan. Bring to a boil before simmering for 12-15 minutes until all the liquid has been absorbed. Remove from the heat, place the lid on tightly and leave to sit for 5 minutes. Remove the lid and fluff with a fork.