Persian spinach and kofta soup

Babiche Martens

The key to this Persian soup is a good chicken stock that is flavoursome and punchy. Versatile beef mince adds a good protein hit and turns this from a broth into a meal. Eat with warm flatbread torn into chunks and use to dip and scoop out the kofta.

For the kofta balls

400 g	Beef, minced (Main)
½ tsp	Cumin
1 tsp	Dried mint
¼ cup	Chopped coriander
½ tsp	Ground pepper, fresh
½ tsp	Salt

For the soup base

2 Tbsp	Oil
1	Onion, sliced thinly
2	Garlic cloves, chopped
1 tsp	Turmeric
2 tsp	Curry powder
1 Ltr	Chicken stock, preferably homemade
2 cups	Spinach, shredded (Main)
2 Tbsp	Lemon juice
1 packet	Flatbread, warmed, to serve (Main)

Directions

1. Firstly make the kofta balls. In a processor (for best results) or large bowl, combine the mince, cumin, mint, coriander, salt and pepper. Roll into walnut-size balls and place in the fridge for 20 minutes.
2. For the soup, warm the oil in a large pot. Add the onion and garlic cooking for 4 or 5 minutes to soften but not brown. Add the turmeric and curry powder, cooking for 2 minutes. Add stock and bring to a simmer.
3. Add the kofta balls and gently cook for 10 minutes, or until cooked through.
4. Just before serving, add the spinach and lemon juice, stirring through to wilt. Check the seasoning.
5. Serve with warm flatbreads.

More of Angela's winter soups

• Mussel and cauliflower chowder
• Chicken and vegetable soup