80 g onion (2 medium)
1 sunflower oil gestr.Eßl
300 g of pineapple
200 g of banana (great)
1 gestr.Teel turmeric
1 gestr.Teel Curry
3 gestr.Eßl coconut milk (fluid in the nut)
500 g chicken broth Aromax
250g low-fat milk
150g chicken breast (cooked)
1 pinch Condi Mare Aromax
4 almonds gehäuf.Eßl together (roasted)
1. Peel the onions and chop finely. Heat oil, add onions and fry for a few minutes glassy. Turmeric and Curry dust.
2. Peel the fruit and cut into cubes or slices. About one third of the side pineapple cubes.
Fruit cubes in brown onions give a brief season. With coconut milk, broth and deglaze the low fat milk, bring to a boil. Finely chop with a hand blender.
3. Cut the chicken breasts into cubes, give the remaining pineapple soup simmer for about 10 minutes.
Add salt and decorated with servieren.4 almonds. This corresponds Indian Chappatti.
kcal: 237.41Kohlehydrate: 29.48 gFette 5.26 gEiweiß: 15.70 gCholesterin: 34.38 mgBallaststoffe: 4.35 g