Banana cream soup with minced meat

Ingredients for 6 servings:

• 8 bananas
• 1 kg minced meat, mixed
• 1 ½ liters of chicken broth
• 1 onion(s)
• 250 g pineapple pieces, in pieces
• 200 ml sour cream
• 2 tbsp desiccated coconut
• ½ liter of milk
• 3 tbsp ketchup or Hungarian-style paprika sauce
• Salt
• coriander
• Paprika powder
• curry powder
• chili powder
• Sugar
• oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Slice the bananas thinly and cook in the chicken broth in a large, deep pot for about 15 minutes, until soft. Then puree until the soup has a creamy consistency. Lightly brown the pineapple chunks in a pan and dust with a little curry powder. If using canned pineapple, you can add half of the pineapple juice to the soup. Then add the pineapple chunks to the soup and top up with the milk. Continue simmering over low heat. Meanwhile, dice the onion and fry in a pan with 2 tablespoons of oil until translucent, then add the ground beef. Season well with the spices (except sugar) and brown well. Then add the ground beef to the soup with the sour cream, ketchup (paprika sauce), and 1 tablespoon of sugar, and simmer for about another 10 minutes. Season the soup to taste and add more salt, chili powder, and curry powder if necessary. Briefly clean the pan and toast 3 tablespoons of desiccated coconut over low heat until light brown, stirring constantly (don’t let it get too dark, or it will become bitter!). Ladle the soup into bowls and sprinkle with desiccated coconut.