On a rainy autumn day, there’s nothing better than a steaming bowl of soup—especially when that soup is packed with spices that chase away colds and gloom!
Here’s a tantalizing, silky-smooth, SWEET soup that is guaranteed to bring a smile from the very first spoonful. Cook a golden fruit soup and let it make you happy!
Ingredients
500 g canned pineapple (with juice) or 1–2 fresh pineapples (depending on size)
200 ml coconut cream
500 ml water (700 ml if using fresh pineapple)
1 tablespoon MIMOOSA tapioca starch
1–2 cinnamon sticks
4–5 cloves
2 teaspoons ground turmeric
½ teaspoon cardamom (more if you like)
1 small piece of ginger
Pinch of salt
Honey, sugar, or sweetener to taste
Preparation
From canned pineapple
Pour the pineapple with its juice into a pot, add the water and spices. Simmer over low heat for 5–10 minutes to let the flavors develop. Meanwhile, mix the coconut cream and tapioca until smooth; if it’s too thick, add a little water. Remove the soup from heat and quickly stir in the coconut-tapioca mixture. Taste, and if it’s not sweet enough, add honey or sugar. Bring everything back to a gentle boil, and it’s ready to serve!
From fresh pineapple
Cut the peeled pineapple into small pieces and boil with water and spices for 10–15 minutes. Then proceed the same way as with canned pineapple.
If, by some miracle, the soup isn’t finished, store it in the fridge—the flavors will meld beautifully by the next day.
Delicious served cold too, but in our opinion, it’s best reheated.
Enjoy!
