in Soup Recipes

Curry soup with turkey and pineapple

updated

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Ingredients for 2 servings:

  • 250 g cauliflower, fresh or frozen
  • 250 g carrot(s)
  • 500 ml vegetable stock
  • 120 g turkey schnitzel
  • 1 tsp oil
  • 2 tbsp herb melted cheese
  • 150 g pineapple, fresh
  • Soy sauce
  • salt and pepper
  • Paprika powder
  • Liquid sweetener, optionally a few drops
  • 1 tbsp curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

WW suitable

Divide the cauliflower into florets and roughly dice the carrots. Bring both to a boil in the broth, simmer over medium heat for about 15 minutes, and then puree. Cut the turkey schnitzel into strips. Heat the oil and briefly fry the turkey strips. Season with salt, pepper, and paprika. Add the meat to the pureed soup. Stir in the cream cheese and curry powder. Dice the pineapple and add it to the soup. Heat briefly, but do not let it boil. Season to taste with soy sauce, sweetener if desired, and the spices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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