Summary

Ingredients

• 3 carrot (s)
• 10 small tomato (s)
• 1 small Can / s tomatoes, lumpy
• 400 ml tomatoes, passed
• 2 banana (s), ripe
• 1 large onion (s)
• 400 ml vegetable stock
• 2 cloves garlic)
• 1 chilli pepper (s) or dried chilli flakes
• 1 tablespoon coconut oil
• 3 stalks parsley
• 2 slices turkey escalope

Print Recipe Pin Recipe

Instructions

1. Peel and chop the onion and garlic. Chop the chilli. I mostly use dried chilli flakes. Cautiously approach the hotness you want. Peel and slice the carrots. Wash and finely dice the tomatoes. Dice the turkey schnitzel.
2. Heat coconut oil in a large saucepan. Sweat the onions and garlic until translucent. Add the carrots and chilli and cook for a few minutes. Add the canned tomatoes, the strained tomatoes and vegetable stock and simmer for 10 minutes until the carrots are tender. Peel the bananas and put them in large pieces in the pot and puree everything. Add the finely diced tomato pieces and the diced turkey to the soup and let it simmer for a few minutes.
3. Chop the parsley and sprinkle over the soup before serving. If you like, you can also add a little ginger and curry. If necessary, add salt and pepper to taste.