Tomato and Banana Soup

For the tomato-banana soup, wash and clean the spring onions and cut them crosswise into fine rings. Chop the garlic cloves and chili very finely.

Heat the oil in a pot. Sauté spring onions, chili and garlic in it until translucent. Mix in strained tomatoes, soy whipping cream, vegetable soup and pineapple juice and mashed banana.

Simmer everything for 5 to 6 minutes at low heat. Season the tomato soup with salt and pepper. Divide finished tomato-banana soup among four plates, sprinkle with chopped basil and serve with e.g. baguette.

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