Indian Curry Soup

Clean leek, rinse and cut into rings, from the green part a piece into tender strips.

Remove the peel from the apple and banana, quarter the apple, remove the core and cut into rough cubes, cut the banana into slices.

Heat oil and butter in a saucepan. Pour in leek rings, apple cubes and 2/3 of the banana pieces, season with salt, curry powder, pepper, sugar and ginger and stir-fry for about 5 minutes until soft.

Pour in vegetable soup and simmer over medium heat for about 15 minutes. Then puree, season again and fold in the remaining banana pieces.

Coarsely chop cashews and roast briefly in a frying pan without fat.

Spread evenly on plates and serve with leek strips and chopped cashews.

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