Parsnip and carrot soup with ginger meatballs

Ingredients for 4 servings:

• 1 large onion(s), red
• 4 tbsp olive oil
• 4 garlic cloves
• 800 g carrot(s)
• 400 g parsnip(s)
• 1 tbsp turmeric powder
• 1 liter of water or vegetable broth
• 500 ml bone broth
• 1 cinnamon stick(s)
• Salt
• 400 g ground beef, lamb or bison
• 4 cm ginger root
• 1 tbsp coriander, fresh

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes

Paleo, grain-free, dairy-free, and nightshade-free

Dice the onion and fry in olive oil over low heat until translucent. Finely chop the garlic and add it. Wash the carrots, peel the parsnips, and chop both into large pieces. Add the vegetables to the onions and fry until everything has taken on some color. Add the turmeric powder and fry for another 2-3 minutes. Deglaze the vegetables with water or vegetable stock and add the bone broth. Add the cinnamon stick and season with salt. Simmer the soup for 35-45 minutes until the vegetables are tender. Meanwhile, mix the ground beef with finely chopped ginger and coriander. Once the vegetables are tender, puree the soup with a hand blender. Form the ground beef into small balls and add them to the soup. Let the balls simmer over low heat for 10 to 15 minutes until the meatballs are tender.