Tomato soup with bananas and coconut flakes

Ingredients for 4 servings:

• 500 g tomatoes, pureed
• ½ tube(s) Tomato paste, 2 times concentrated
• 500 ml vegetable broth, instant
• 2 bananas
• 1 pack of desiccated coconut
• pepper
• Salt
• Paprika powder
• 4 leaves of fresh basil
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

appetizer

Make a vegetable broth from 500 ml of water and jarred vegetable broth. Add the packet of tomato puree and half a tube of tomato paste to the vegetable broth. Season to taste with pepper, salt, sugar, and paprika, and simmer for about 10 minutes. Just before the end of the cooking time, add the basil leaves to the soup. While the soup is simmering, slice the bananas (I use slightly green bananas or plantains) about 1.5 cm thick, add them to the soup, and simmer for a good 2 minutes. Ladle the soup into deep bowls and garnish each with a tablespoon of desiccated coconut. Place the remaining desiccated coconut in a bowl and set aside for refilling.