Name: Golden Coconut Curry Soup with Turkey Meatballs, Spinach & Mushrooms
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 2129 ml chicken or vegetable broth; 1 ½ (398 ml) cans coconut milk; 3 eggs; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1.02 kg ground turkey; 3 red bell peppers; 0.68 kg white mushrooms; black pepper; curry powder; garam masala; onion powder; panko bread crumbs; salt; turmeric, ground; virgin coconut oil

Golden Coconut Curry Soup with Turkey Meatballs, Spinach & MushroomsGolden Coconut Curry Soup with Turkey Meatballs, Spinach & Mushrooms — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

2129 ml chicken or vegetable broth

1 ½ (398 ml) cans coconut milk

3 eggs

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1.02 kg ground turkey

3 red bell peppers

0.68 kg white mushrooms

black pepper

curry powder

garam masala

onion powder

panko bread crumbs

salt

turmeric, ground

virgin coconut oil

Instructions

Preheat oven to 220°C (425°F). Coat a large baking sheet pan with a thin layer of oil and set aside.

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and mince ginger. Place in a large bowl along with turkey, bread crumbs, eggs, and spices. Using your hands, mix well to combine.

Using a tablespoon measure, form the turkey mixture into rounded meatballs. Arrange on the baking sheet.

Place meatballs in the oven (it doesn't have to be fully heated) and bake, turning halfway, until golden and cooked through, 18-20 minutes. Remove from oven.

Meanwhile, trim, seed, and roughly chop bell peppers. Place in a clean large bowl.

Thinly slice mushrooms. Add to the bowl with the bell peppers.

Preheat a large pot over medium-high heat.

While the pot heats up, peel and mince garlic. Add to the bowl with the other veggies.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until tender, 5-6 minutes.

Add broth and coconut milk to the pot, stir to combine, and bring to a simmer. Once simmering, add spinach to the pot in handfuls, waiting for it to wilt slightly before adding the next handful.

Add baked meatballs to the pot and stir to combine the soup. Continue to cook until heated through, 2-3 minutes more. Remove from heat.

To serve, divide the soup between bowls and enjoy!

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