Oven soup with turkey

Ingredients for 8 servings:

• 1 kg turkey breast
• 250 g bell pepper(s), red
• 250 g carrot(s)
• 150 g parsley root(s) or parsnip
• 250 g mushrooms
• 250 g shallot(s)
• 4 beefsteak tomatoes
• 300 g pineapple
• 150 g peas, green
• 1 tbsp, heaped curry paste, red
• 2 tbsp, heaped paprika paste, mild
• 2 tbsp, heaped tomato paste
• 500 ml vegetable stock
• 200 ml sweet cream
• 100 ml soy sauce, dark, naturally brewed
• possibly salt and pepper, finely ground
• some oil for frying

Instructions

Working time approx. 45 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 3 hours 5 minutes

made entirely from fresh vegetables and meat

The weights of the first eight ingredients refer to already cleaned and prepared ingredients. Since the ingredients are still raw and untreated, their preparation takes a little longer. You can do the preparation the day before. Wash and trim the carrots and parsley roots and cut them into small sticks. Wash, peel, core and dice the peppers. Clean and halve the shallots and cut them into thin slices. Clean and thinly slice the mushrooms. Remove the thick skin and inner core from the ripe pineapple and dice them. Wash, skin and puree the tomatoes. The peas are usually frozen. Add them frozen to the food. If using canned peas, drain well. Trim and wash the turkey meat, pat dry with kitchen paper and cut into 2 cm cubes. Sauté the vegetables, mushrooms, and shallots in a roasting pan with a little oil, the curry paste, and the paprika and tomato puree. A little bit of browning is allowed, as this provides important flavor. Deglaze with stock, cream, pureed tomatoes, and soy sauce, bring back to a boil, and remove from the heat. Arrange the diced meat in a roasting pan and top with the vegetables, peas, and pineapple. Place the covered roasting pan in a preheated oven at 180°C for 120 minutes. Stir everything together before serving and season with salt and pepper. Aside from fresh baguette, nothing else is needed.