Tomato and capsicum soup with basil oil and mini lamb and basil meatballs

Serves 4

 

Ingredients

1 brown onion, chopped

5 cloves of garlic peeled

1 red capsicum, membrane taken out, chopped

700g jar passata (cooked strained tomatoes) plus 1 jar worth water

1 bunch basil, leaves taken off and blended with 2 cloves garlic and some extra virgin olive oil to make a smooth paste- keep the stalks.

400-500g lamb mince, you can use any mince you like

Method

In a large pot put some olive/coconut oil and cook your garlic, onion and capsicum for 2-3 minutes until softened. Add your passata, basil stalks and your water. Simmer for 10-15 minutes. Take out the stalks then blend up with a stick mixer. Taste and season. While the soup is cooking mix the mince with half of your blended basil/oil mix and season, with salt and pepper. Roll into small balls and cook in a large pan for 5-6 minutes. Serve up in your bowl with the soup, then put in our cooked meatballs and drizzle over remaining basil oil. If you do not want to use all the basil oil you can freeze in ice cube trays for use another time.