Tomato soup with bananas

Ingredients for 4 servings:

• 1 can of tomatoes, peeled
• 500 ml meat broth
• ½ tsp salt
• 2 onions
• 4 banana(s), ripe
• 2 tsp cornstarch
• 2 tbsp oil
• 4 tbsp cream
• Pepper, white
• 2 tbsp desiccated coconut

Instructions

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

Roughly tear the tomatoes (remove the stems and skin), place them in a pot with the stock and salt, and heat. Meanwhile, peel and dice the onions. Peel and slice the bananas. Heat the oil in a non-stick pan and fry the diced onions until translucent. Add the banana slices and fry, mashing them lightly. Add the onion and bananas to the pot and stir to combine. Mix the cornstarch into the cream and use it to thicken the soup. Season with pepper and sprinkle with desiccated coconut. Variation: Stir 5-6 tablespoons of desiccated coconut into the soup, let it swell for about 5 minutes, and serve with a dollop of cream.