Caribbean banana soup

Ingredients for 4 servings:

• 1 tbsp butter
• 1 onion(s), finely chopped
• 1 garlic clove(s), pressed
• 1 tsp thyme
• 1 tomato(s), diced
• 300 g banana(s) (peeled plantains in approx. 5 mm wide strips)
• 900 ml chicken broth
• 1 bay leaf
• ½ pepper
• 1 tsp lemon juice
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauté the onion, garlic, and thyme in the butter. Fry the tomatoes and bananas for about 3 minutes. Pour in the broth and add the bay leaf, and bring to a boil. Reduce the heat and simmer the soup, covered, for about 25 minutes. Remove the bay leaf and finely puree the bananas in the liquid. Add the peppers and simmer the soup, covered, for about 5 minutes. Season to taste with salt, pepper, and lemon juice.