Curried Pineapple Soup with Indian Flatbread

Ingredients

• 1 small fresh pineapple
• 1 apple
• 1 Banana
• 1 onion
• 1 EL ghee
• 1 EL curry powder
• 1 TL turmeric
• 4 EL unsweetened coconut milk
• 500 ml chicken broth
• 250 ml whole milk
• 1 chicken breast fillet
• Salt
• 4 EL chopped almonds
• chapati (Indian flatbread)

Instructions

1. 1.

   Peel the pineapple, apple, and banana; slice into thin wedges or small cubes. Set aside about one‑third of the pineapple pieces. Dice the onion finely. Heat the ghee in a pot and sauté the onions until translucent. Sprinkle the curry powder and turmeric over them and cook briefly to bloom the spices. Add the fruit pieces and stir for a moment. Pour in the coconut milk, chicken broth, and whole milk; bring to a boil and simmer for 15–20 minutes. Remove from heat and blend with an immersion blender.

2. 2.

   Roast the almonds in a dry pan until fragrant, then set aside. Slice the chicken breast into thin strips perpendicular to its grain. Add the sliced chicken and reserved pineapple pieces to the soup; simmer for another 3–4 minutes and season with salt.

3. 3.

   Bake the chapatis according to package instructions. Ladle the curried soup into bowls, sprinkle with roasted almonds, and serve alongside warm chapatis.