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Ingredients
Pineapple Curry Soup
- 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
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.
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
Healthy, because
The enzyme bromelain contained in pineapple breaks down protein and aids digestion. The tropical coconut is rich in fiber and minerals.
Even smarter
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.