Spicy plantain soup

Name: Spicy plantain soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: Sesame oil; Onion shoots (to garnish); ½ onion; ½ carrot; ½ stick celery; ½ gramme arlic clove; 20 grammes ginger; ½ chilli; 2 Dole plantains; ¼ Dole pineapple; 100 milliliters orange juice; 500 milliliters vegetable stock; 300 milliliters coconut milk; Curry powder; Cayenne pepper; 2 Kaffir leaves

Serves 2

35 Minutes Total time

10 Minutes Prep time

25 Minutes Cooking time

300 Calories

2 Servings

Ingredients

Sesame oil
Onion shoots (to garnish)
½ onion
½ carrot
½ stick celery
½ gramme arlic clove
20 grammes ginger
½ chilli
2 Dole plantains
¼ Dole pineapple
100 milliliters orange juice
500 milliliters vegetable stock
300 milliliters coconut milk
Curry powder
Cayenne pepper
2 Kaffir leaves

Directions

Cut onion, celery, carrots, plantains and pineapple into cubes. Garlic, ginger and chilli need to be cut into slices. Fry everything in a pot with sesame oil. Add salt, pepper, a pinch of cayenne pepper as well as curry powder. Add the orange juice, vegetable stock, coconut milk and sweet chilli sauce. Simmer the soup for about 25 minutes. Add the kaffir leaves for 5 minutes, and then remove them. Stir everything and strain through a colander. Garnish with onion shoots.

Source: USDA

Vegetarian

Vegan

Gluten-free

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Spicy plantain soup

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