Summary

Ingredients

• 1 tablespoon butter
• 1 onion (s), finely chopped
• 1 garlic clove (s), pressed through
• 1 teaspoon thyme
• 1 tomato (s), diced
• 300 g banana (s) (peeled plantains in strips approx. 5 mm wide)
• 900 ml chicken broth
• 1 bay leaf
• 0.5 ½ hot peppers
• 1 teaspoon lemon juice
• salt and pepper

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Instructions

1. Sweat the onion, garlic and thyme in the butter. Fry the tomatoes and bananas for about 3 minutes. Pour in the bouillon and add the bay leaf, bring to the boil. Reduce the heat and cover the soup and let it simmer for about 25 minutes. Remove the bay leaf and finely puree the bananas in the liquid. Add the peppers and cover and let the soup simmer for another 5 minutes.
2. Season with salt, pepper and lemon juice.