Ingredients

Method

• 300 g Woolworths sosatie beef frikkadels
• 2 T olive oil
• 2 red onions, diced
• 2 t garlic crushed
• 1 chilli, halved
• 1 t coriander seeds
• 1 t cumin seeds
• 2 t sumac
• 400 g 1 x can butter beans
• 400 g 1 x can chopped tomatoes
• 3 cups chicken or vegetable stock
For the date-and-parsley salsa:
• 30 g parsley , chopped
• 15 green olives, halved
• 10 dates, chopped
• 2 T Woolworths date syrup
• 2 T lemon juice 2 T
• salt, to taste

Method

Ingredients

1. Divide each frikkadel in half, then roll each half into a smaller ball.

2. Heat the oil in a large pan and brown the meatballs in batches. Set aside. In the same pan, fry the onions, garlic, chilli and spices until the onions are soft.

3. Add the butter beans, tomatoes and stock and simmer for 15 minutes. In the last 5 minutes of cooking time, add the frikkadels and cook through.

4. To make the salsa, mix the parsley, olives and dates. Drizzle with the date syrup and lemon juice. Serve alongside bowls of the soup.

Find more soup recipes here

Photographs: Jan Ras
Production: Abigail Donnelly 
Food Assistant: Cheri Kustner