Ingredients

• 1 kg sweet potatoes or pumpkin or carrots
• 1 small zucchini
• 1 red onion
• 1 small parsnip
• 1 sprig rosemary (or 2 teaspoons dried)
• 1/2 teaspoon ground cumin
• 1 and 1/2 liters broth or stock
• optionally: 1/3 teaspoon hot paprika powder

Meatballs:

• 350 g ground turkey or chicken
• a handful of arugula
• 1 shallot or 1/4 onion
• 1 clove garlic
• 1 sprig chives
• 1 tablespoon extra virgin olive oil
• 2 teaspoons Provençal herbs
• salt and pepper

For serving:

• sage leaves

Preparation

1. Preheat oven to 180 degrees C. Place peeled and diced sweet potatoes or pumpkin or carrots cut into slices into a heat-resistant pot or dish. Add peeled and chopped parsnip, zucchini (with skin), peeled and chopped onion. Add rosemary and cumin. Season with salt and pepper, drizzle with 1 tablespoon oil, cover and place in the preheated oven. Bake for about 1 hour (after 45 minutes check if vegetables are already tender and not starting to burn).
2. Pour hot broth over vegetables, season with hot paprika to taste, bring to a boil on the stove. Cook for about 10 minutes, then blend into a cream. Check seasoning.
3. Serve with meatballs and sage leaves sautéed in a small amount of oil or butter.
4. Place chopped onion, garlic, chives in a food processor bowl and chop. Add arugula, oil, Provençal herbs and blend again until a pesto forms. Add meat and blend. Shape meatballs and cook on steam (8 minutes). Shaped raw meatballs can also be placed in the refrigerator and stored until cooking.