Summary

Ingredients

• 1 large onion (s), red
• 1 piece (s) chilli pepper (s), red
• 2 tablespoons oil
• 100 ml orange juice
• 2 teaspoons orange peel, untreated, grated
• 2 teaspoons vegetable stock, instant
• 1 tablespoon tomato paste
• 3 ripe banana (s)
• 3 tablespoon desiccated coconut
• 400 ml water

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Instructions

1. Peel the onion and chop finely. Wash the chilli pepper, slit open lengthways, remove the white inner skins and seeds and cut into thin strips. If you like it particularly spicy, you can leave some of the kernels of the chilli inside - most of the heat is in the kernels!
2. Heat a tablespoon of sunflower oil, fry the chilli pepper and the onion cubes in it. Add the orange juice and zest and 400 ml water, bring to the boil and dissolve the vegetable stock in it. Stir in the tomato paste and cook covered for about five minutes.
3. Peel the bananas, add two bananas to the soup and puree. Roast the desiccated coconut in a pan without fat. Cut the remaining banana into slices, turn in desiccated coconut and press down. Heat the remaining oil in a non-stick pan and fry the banana slices on both sides.
4. Divide the soup on plates, insert the baked banana slices and sprinkle with the remaining desiccated coconut. Serve garnished with chili rings and herbs if desired.