Recipe type: soup

Prep time: 15 min

Total time: 45 min

Serves: 4-6

The origins of celery are found in Northern Africa and a variety of the plant was found in King Tut’stomb in Egypt. Presently, most people, eat only the stalks, but the celery leaves are also healthy and contain higher levels of calcium and potassium than the stalks!

Celery and celery seeds have approximately 25 anti-inflammatory compounds that can offer protections again inflammation in the body.

Meatball-spring soup_gaitubao_532x299_gaitubao_500x245

ingredients

Vegan meatballs:

1 (14 oz) can cannellini beans

1 onion, finely chopped

3 cloves garlic, minced

1 cup panko breadcrumbs

2 tbsp soy sauce

½ tsp smoked paprika

½ tsp red pepper flakes

1 tbsp olive oil

Soupbroth:

2 tbsp veggie oil

5 cm ginger, peeled and sliced

3 garlic cloves, sliced

½ tsp black pepper

1 tbsp soy sauce

2 celery stalks, thinly sliced

1 cup snow peas

2 scallions, thinly sliced

1 cup coriander, chopped

instructions

To make the meatballs: Preheat the oven to 200 C and line a baking sheet with parchment paper. Place all meatball ingredients, except for the olive oil into a food processor and pulse until all ingredients are mixed, stopping to scrape bowl insides as necessary. Roll into 2cm balls and arrange on baking sheet, lightly spray or brush with olive oil. Bake for 30 minutes, turning once about half way, until nicely browned. Set aside until ready to serve.

To make the broth: Heat oil in a large saucepan over medium heat. Add ginger, garlic and pepper and cook, stirring often until garlic is golden brown, about 4 minutes. Add 6 cups of water or broth, increase heat to medium high and bring broth to a simmer.

Add soy sauce and cook for 10-12 minutes.Add celery and snow peas. Cook until peas are bright green, about 3 minutes. Add cooked vegan meatballs, just long enough to warm. Serve immediately.

Divide soup among bowls. Top with coriander. Enjoy!

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