End of the Week Soup and Mint-Lemongrass Tea

I am so lucky to live in an area of abundant fresh produce; for me a week is not complete without at least one trip to a local farmer’s market or farm stand.

At the end of each week I look through my fridge and take an inventory of which vegetables I have not used. I think about what I can make to use them up while they are still fresh and to make room for the fruits and vegetables that I know will tempt me the coming weekend.

At the end of last week I found several veggies and some ground turkey I need to use. The weather had turned a bit cooler, which made me think of soup. The result is a non-traditional turkey meatball soup that hit the spot, delicious and satisfying but not too heavy. This recipe made enough for about four servings.

Farmer’s Market inspired Turkey Meatball Soup

Soup Ingredients:

1 Tablespoon olive oil

1 Clove garlic – finely chopped

2  Green onions – chopped in small pieces

3-4 Celery stalks with leaves – chopped

3-4 Carrots (washed and unpeeled) – chopped

1 bell pepper, seeded and chopped

½ small head of cabbage – coarsely chopped

Fresh Dill – 3-4 sprigs finely chopped

3 cups chicken stock (or 3 cups water and a tablespoon of good quality chicken paste or bouillon)

1 Bay leaf, salt and pepper to taste

Meatballs: ½ pound ground turkey, 1 egg beaten, 1 Tablespoon tomato paste, ¼ cup seasoned bread crumbs (you can use cooked rice to make this gluten free), salt and pepper to taste.

Heat oil in a large saucepan or medium size pot on medium low heat, add garlic and onion and cook a few minutes till softened, add celery, carrot, and pepper – cook till softened (about 5-7 minutes).  Note: You can also add zucchini squash or green beans cut in small pieces at this point if desired. 

Cover vegetables with stock and raise heat to bring to a boil (if using water and bouillon – boil water and then stir in bouillon). Add bay leaf and dill while bringing liquid to a boil.

Meanwhile make meatballs; mix together ingredients well and then form into 2 inch balls (golf ball size or smaller) and set aside on a plate. Drop meatballs into boiling soup, turn down heat to low and simmer covered for 20 minutes. 

Add cabbage and simmer for 5 more minutes uncovered – till cabbage is wilted.  Check flavor and add salt and pepper if desired.

Put into bowls and top with crushed tortilla chips, or toasted pumpkin seeds, or slices of avocado and enjoy.

As I am writing this post, the wind has come up and it is quite gusty here. It caught me by surprise as I was walking the dogs this morning, making me sneeze from the dust flying around.

I learned some time ago from a practitioner of acupuncture that mint is good for balancing the effect of wind; since then I make it a practice to eat or drink mint in some form when I have had a good dose of wind to counter its affect on my ears or sinuses.  This morning I thought mint tea sounded good so I went to the garden and snipped a few sprigs of mint and while there I decided to add some lemongrass. I snipped a few leaves and one thin stalk.

I washed and cut up the lemongrass and pulled the mint leaves off the stem and put them together in a small teapot. I poured boiling water over the leaves and let it steep for 20 minutes. Then I strained the brew into a cup and added a splash of unsweetened vanilla soymilk.

The resulting drink was soothing and delicious and made my sinuses feel clearer. It may be all in my mind, but it works for me and it is so yummy and relaxing I urge you to give it a try – this is also wonderful after dinner or just before bedtime.

If you cannot find fresh mint or lemongrass it is usually available dried in a health food store in the bulk bins or in a tea or spice shop.  

Until next time… may you find enjoyment in food and nature,

Marla