Pineapple Curry Soup

Ingredients

• 140 g large onions (2 large onions)
• 150 g tart apples (e.g., Granny Smith; 1 tart apple)
• 150 g Bananas (1 banana)
• 300 g pineapple flesh
• 150 g chicken breast fillet
• 1 tbsp Olive Oil
• 2 tsp Turmeric powder
• 1.5 tsp curry powder
• 40 ml coconut milk (9% fat)
• 500 ml vegetable broth
• 250 ml milk (1.5% fat)
• Salt
• 40 g almond slivers (2 heaping tbsp)
• 5 g coriander (1 handful)
• sumac (oriental spice)

Instructions

1. 1.

   Peel onions and dice finely. Peel apple, quarter, core, and cube. Peel banana and slice. Cut pineapple into bite‑size pieces; set aside one third.

2. 2.

   Trim chicken breast fillet, pat dry, and cut into cubes. Heat oil in a pot. Sauté onions over medium heat for about 2 minutes. Add turmeric and curry and toast briefly. Add fruits and cook for 5 minutes. Deglaze with coconut milk, broth, and milk. Bring to a boil, then puree with an immersion blender and season with salt.

3. 3.

   Add chicken cubes and reserved pineapple to the soup and simmer over medium heat for about 8 minutes. Adjust seasoning with spices again.

4. 4.

   Meanwhile toast almonds in a dry pan over medium heat. Rinse coriander, pat dry, and tear leaves. Serve soup in shallow bowls, garnish with almonds and coriander, and sprinkle sumac.