Chili-banana-tomato soup

Ingredients for 4 servings:

• 3 carrots
• 10 small tomatoes
• 1 small can of tomatoes, chopped
• 400 ml tomatoes, pureed
• 2 bananas, ripe
• 1 large onion(s)
• 400 ml vegetable stock
• 2 garlic cloves
• 1 chili pepper(s) or dried chili flakes
• 1 tbsp coconut oil
• 3 stalks of parsley
• 2 slices of turkey schnitzel

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Paleo

Peel and chop the onion and garlic. Chop the chili. I usually use dried chili flakes. Carefully adjust the heat to your desired level. Peel and slice the carrots. Wash and finely dice the tomatoes. Dice the turkey cutlets. Heat coconut oil in a large pot. Sauté the onions and garlic until translucent. Add the carrots and chili and sauté for a few minutes. Add the canned tomatoes, tomato puree, and vegetable stock and simmer for 10 minutes, until the carrots are soft. Peel the bananas and chop them into large pieces, then puree everything. Add the finely diced tomatoes and turkey cubes to the soup and let them simmer for a few minutes. Chop the parsley and sprinkle it over the soup before serving. If you like, you can also add a little ginger and curry powder. Season to taste with salt and pepper, if desired.