Delicious Pineapple Soup

I made a semolina cake yesterday. After the wonderful cake I still had one more green pineapple left. So I decided to make a simple yet spicy soup with it. I used whatever spices I had in my pantry and herbs I had in my backyard and the soup turned out excellent!

My soup was not too sweet as the pineapple I used was not very ripe. It was mild with whole black pepper pods. If you want a little more heat you can crush the black peppers. Kaffir lime leaves were picked fresh from the garden but can be replaced with some lime juice. Curry leaves and lime leaves was a combination I had never tried before. In fact this whole soup had a unique blend of spices I have never experimented with and it didn’t let me down!

I have the habit of throwing in whatever I have on hand (the right things of course) and it sometimes results in the best recipes. I am glad I am compiling these through this blog and not forgetting it completely! I will definitely make this again and wouldn’t change a thing.

A perfect soup for a rainy evening!

Ingredients:

1 cup pineapple
1 tbsp whole black pepper pods
2 small shallots
5-6 garlic pods
½ inch ginger
2-3 springs of fresh curry leaves
3-4 kaffir lime leaves
A pinch of turmeric
½ cup coconut milk
Salt

Cut pineapple into chunks. Crush garlic and ginger and slice shallots. Heat oil in a pan and add the black pepper pods. Fry for a minute and then add shallots, garlic, ginger, curry leaves and kaffir lime leaves. Fry till the shallots are transparent. Add the pineapple and about 3 cups of water. Add a pinch of turmeric and salt and bring it to a boil.

Let it simmer for 10 minutes till the pineapple pieces are soft. Turn of the heat and slowly add the coconut milk. Mix well, taste and adjust the seasoning. If you like it a little hotter add a bit of crushed black pepper. Turn on the heat and let is simmer gently for 2 more minutes. Take care not to boil it as the coconut milk can split.