Summary

Ingredients

• 500 g sweet potato (s), peeled and rouhly diced
• 1 large mango (s), ripe
• 1 onion (s), white
• 1 piece (s) ginger root, approx. 5 cm
• 600 ml vegetable stock
• 200 ml coconut milk
• Shot white wine
• 400 g round beef
• 1 clove garlic
• 2 teaspoons cumin
• 1 red pepper
• 2 tablespoon parsley, finely chopped
• some peanut oil
• Salt and pepper, black

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Instructions

1. Heat some peanut oil in a large saucepan. Finely dice the onion and ginger, put both in the saucepan and sauté until translucent. Then add the sweet potato cubes and a little salt and pepper and deglaze with a dash of white wine. Then add the vegetable stock and simmer everything over a medium heat for about 20-25 minutes.
2. In the meantime, peel the mango, cut the flesh from the core and roughly dice.
3. As soon as the sweet potato is soft, add the coconut milk and the mango cubes to the soup and then finely puree. Then season the soup again with salt and pepper and keep warm.
4. Core the peppers and cut into very fine cubes.
5. Sear the ground beef in a pan without fat. Press the clove of garlic into the meat and add the cumin. Finally stir in the diced pepperoni and the freshly chopped parsley and remove the pan from the heat.
6. Put the soup in preheated plates and spread the minced meat on top.