Healthy Gourmet Kitchen

Pineapple Curry Soup

4.666665
Average: 4.7 (3 votes)
(3 votes)
Pineapple Curry Soup

Pineapple curry soup - Tropical pleasure that is on the table in no time.

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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
279
calories
Calories

Healthy, because

Even smarter

Nutritional values

The enzyme bromelain contained in pineapple breaks down protein and aids digestion. The tropical coconut is rich in fiber and minerals.

Vegans can also enjoy the exotic soup: Simply replace the chicken breast fillet with tofu and the milk with a vegetable alternative, for example soy-based.

1 serving contains
(Percentage of daily recommendation)
Calorie279 cal.(13 %)
Protein15 g(15 %)
Fat11 g(9 %)
Carbohydrates29 g(19 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E3.4 mg(28 %)
Vitamin K6.7 μg(11 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin8 mg(67 %)
Vitamin B₆0.5 mg(36 %)
Folate28 μg(9 %)
Pantothenic acid0.9 mg(15 %)
Biotin8.8 μg(20 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C28 mg(29 %)
Potassium711 mg(18 %)
Calcium127 mg(13 %)
Magnesium76 mg(25 %)
Iron2.4 mg(16 %)
Iodine10 μg(5 %)
Zinc1.3 mg(16 %)
Saturated fatty acids2.5 g
Uric acid122 mg
Cholesterol26 mg

Ingredients

for
4
Ingredients
5 ozs onions
5 ozs sour Apple (e.g. Granny Smith)
5 ozs Banana
10 ozs Pineapple (pieces)
5 ozs Chicken breasts
1 Tbsp olive oil
2 tsps ground Turmeric
1 ½ tsps Curry powder
3 Tbsps Coconut milk
18 ozs Vegetable broth
8 ozs milk (low fat)
salt
1 ½ ozs slivered almonds
2 ½ ozs cilantro
Sumac
How healthy are the main ingredients?
onionAppleBananaChicken breastCoconut milkolive oil

Preparation steps

1.

Peel onions and cut into fine cubes. Peel, quarter, core and finely dice apple. Peel banana and cut into slices. Cut pineapple into bite-sized pieces; set aside 1/3.

2.

Rinse chicken breast fillet, pat dry and cut into cubes. Heat oil in a pot. Sauté onions in it over medium heat for about 2 minutes. Add turmeric and curry and sauté briefly. Add fruit and sauté for 5 minutes. Deglaze with coconut milk, broth and milk. Bring everything to a boil, puree with a hand blender and season with salt.

3.

Add chicken breast cubes to soup with pineapple set aside and simmer over medium heat for about 8 minutes. Season the soup again with the spices.

4.

In the meantime, toast almonds in a pan without fat over medium heat. Wash the cilantro, shake dry, and pluck the leaves. Divide soup among deep plates, arrange with almonds and cilantro and sprinkle with sumac.

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