Summary

Ingredients

• 8 banana (s)
• 1 kg minced meat, mixed
• 1 ½ liters chicken broth
• 1 onion (s)
• 250 g pineapple, cut into pieces
• 200 ml sour cream
• 2 tablespoon desiccated coconut
• 0.5 liter ½ milk
• 3 tablespoon ketchup or gypsy sauce
• salt
• coriander
• Paprika powder
• Curry powder
• Chilli powder
• sugar
• oil

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Instructions

1. Thinly slice the bananas and cook in the chicken stock in a large, tall saucepan for about 15 minutes until tender. Then puree until the soup has a creamy consistency.
2. Lightly brown the pineapple pieces in a pan and sprinkle with a little curry powder. If you use canned pineapple, you can add half of the pineapple juice to the soup. Then add the pineapple pieces to the soup and fill up with the milk. Let simmer over a low heat.
3. Meanwhile, dice the onion, fry it in a pan in 2 tablespoons of oil and then add the minced meat. Season well with the spices (except sugar) and brown well. Then add the minced meat with the sour cream, the ketchup (gypsy sauce) and 1 tablespoon of sugar to the soup and simmer for another 10 minutes. Season the soup to taste, if necessary, season with salt, chilli powder and curry.
4. Briefly clean the pan and roast 3 tablespoons of desiccated coconut over low heat, stirring constantly (do not let it get too dark, otherwise it will be bitter!).
5. Divide the soup on plates and sprinkle with desiccated coconut.