Curry Banana Soup with Coconut Milk

Clean the spring onions and cut into rolls. Remove the skin from the ginger and cut into fine leaves. Remove bananas from peel and cut into slices. Lightly fry bananas in clarified butter and dust with flour. Fry ginger in olive oil.

Then add bananas, pour in clear soup, add coconut milk, add curry powder and season with vanilla salt. Whisk finely, bring to boil repeatedly and add scallions.

Serve soup in bowls, sprinkle with a tiny bit of curry and pomegranate seeds, garnish with lemon balm crown.

179 Kcal – 6 g fat – 3 g egg white – 27 g carbohydrates – 2 Be

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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