Summary

Ingredients

• 1 onion (s)
• 1 chilli pepper (s)
• 2 tablespoon oil (sunflower oil)
• 100 ml orange juice
• 2 teaspoons orange (grated orange peel)
• 2 teaspoons vegetable broth, clear
• 200 ml tomato ketchup
• 3 banana (s)
• 3 tablespoon desiccated coconut

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Instructions

1. Peel and finely dice the onion. Wash the chilli pepper, slit open lengthways, remove the white inner skin and seeds and cut into thin strips. Heat a tablespoon of sunflower oil, fry the chilli pepper and onion cubes in it. Add the orange juice, zest and 400 ml water, bring to the boil and dissolve the vegetable stock in it. Stir in ketchup and cook covered for about five minutes. Peel the bananas, add two bananas to the soup and puree. Roast the coconut flakes in a pan without fat. Cut the remaining banana into slices, turn in desiccated coconut and press down. Heat the rest of the oil in a non-stick pan and fry the banana slices on both sides. Distribute 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.