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10 minutes

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20 minutes

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30 minutes

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Frikkadel-and-butter bean tagine soup

25 minutes

Frikkadel-and-butter bean tagine soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

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

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

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Easy wonton soup

Sausage ragú pappardelle

Thai green curry pork noodle soup

Salomie with chicken curry

Smoked mackerel with parsley velout

Roast butternut spaghetti

Sambar-style Indian fish broth

Rigatoni with fresh green sauce

Roast chicken with Paloise sauce

Phyllo bobotie

Potage de mer

Frikkadel-and-butter bean tagine soup

Frikkadel-and-butter bean tagine soup

Ingredients

Method