Tonight I’m sharing with you a delicious recipe courtesy of the fabulous Happy Body Formula. The Happy Body Formula is the ONLY healthy eating program that I feel 100% recommending. I have worked with it’s creator Irena (from Eat Drink Paleo) and she is the most genuine, giving and professional person I have encountered in this online ‘health arena.’
The Happy Body Formula is fabulous value for money, top quality and even comes with a “results or 200% money back guarantee”. So if you’re interested in following a program to kick start a healthier lifestyle, check it out.
But for now, we all benefit with one of the delicious recipes from the program…
This delicious, zesty soup come meal is so nourishing - truely food as medicine!
- ½ leek, (pale part), roughly cut (or 2 spring onions)
- Handful of fresh parsley (about 10 g)
- Few mint leaves if available
- 4-5 sprigs of fresh thyme, leaves only (1 tablespoon thyme leaves)
- 1 large clove garlic
- Zest of 1 lime
- 600 gram ground mince (Turkey, chicken or pork mince can be used in this recipe. Even fish would work really well with the flavours of the soup. If you can’t find ground up chicken or turkey mince, get some thighs, skin/ bone off and grind it up using a food processor.)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon coconut oil
- 2 tablespoons olive oil
- ½ leek (green and pale part)
- 5 peels of lemon
- 1 large carrot, peeled and diced into halves
- 1 large white potato or 1 parsnip, peeled and diced into small cubes
- 3 cloves garlic, sliced
- 1 teaspoon cumin seeds or ground up cumin powder
- 2 star anise
- 3 cups chicken stock (recipe for my healing bone broth here)
- 1½ tablespoon fish sauce
- Generous pinch of salt
- Generous pinch of black pepper or chilli flakes
- 10-12 kale leaves, torn off the stem and into smaller pieces
- Juice of ½ lime
- Juice of ½ small lemon (about 2 tablespoons)
If you have a food processor, place leeks, parsley, mint, thyme, garlic, and lime zest inside with an S-blade on. Blitz a few times, until the ingredients are finely ground up. Alternatively, chop everything very finely using a knife.
Transfer to a large mixing bowl together with the mince, salt and pepper. Mix really well, until well incorporated.
Heat coconut oil in a large skillet over medium-high heat. Roll the mixture into small meatballs, about 20g each, smaller than a Ping-Pong ball. Fry the meatballs for 7-8 minutes, turning them throughout so they go golden-brown on all sides.
In the meantime, add the olive oil, the other part of the leek, lemon peel, carrot and potato to a medium saucepan. Sauté for a few minutes, then add the garlic, cumin, star anise, chicken stock and fish sauce. Season with some salt and pepper and bring to boil.
Add the meatballs and cook over medium heat, covered, for 3-4 minutes. Prepare the kale and add to the soup, stir through and cook for a further 5 minutes, covered. Test the potato and once soft, remove from the heat and add the lime and lemon juice.
Stir and taste for salt. Let it sit for 5 minutes off the heat before serving.
Other herbs like sage and oregano can be used instead of thyme and coriander or basil will work well instead of parsley.
* The Happy Body Formula program is an affiliate link which means I receive a small fee for anyone joining (at no extra cost to you). Please know that I only share information and products that I feel are top quality and will benefit my audience enormously.