Curry Soup with Pineapple

Peel the onion and cut into fine cubes. Straighten the top and bottom of the pineapple, peel it thickly, cut it into quarters lengthwise, cut out the middle stem and chop the flesh into small cubes.

Core and peel the apple and dice the flesh into small cubes as well. Heat 1 tsp. sunflower oil or other vegetable oil in a soup pot and sauté the onion cubes in it. Add the pineapple and apple cubes and heat.

Fold in the curry powder and the flour with a cooking spoon and add the cold chicken stock and the whipped cream. Cook the soup over medium heat for 10 minutes and season with iodized salt and ground pepper at the end.

In the meantime, wash the cooled turkey breast, rub dry and cut into slices at the beginning, then into small cubes or strips. Season with iodized salt and pepper. Heat the remaining sunflower oil and brown the turkey breast in it. Add the raisins and the sliced almond kernels and roast.

Serve the soup in soup bowls. Divide the turkey breast, almond kernels and raisins evenly in the plates.

Nutritional values per unit:

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