Oven Soup

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Peel and roughly dice the onion. Pour the pineapple onto a sieve, collecting the juice. Cut the pineapple rings into pieces. Clean and wash the leek and cut it into rings. Wash the meat, dab dry with kitchen paper and possibly cut into smaller pieces.

2. 2

   Fill meat, onions, leek, tomato paste and pineapple into a roasting pan, add tomatoes, 100 ml pineapple juice and stock. Season with salt, pepper and paprika and mix everything. Put the roaster into the preheated oven (electric cooker: 175 °C/ gas: level 2) and cook the soup for about 3 hours.

3. 3

   Then season again with salt, pepper and vinegar. Wash parsley, dab dry and chop finely. Sprinkle soup with parsley and serve garnished with marjoram.

Nutrition Facts

KCAL
580 kcal

CARBS
28 g

FATS
27 g

PROTEINS
55 g