Banana-Coconut Soup

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Ingredients

  • 4 tbsp olive oil
  • 225g very ripe diced bananas
  • 225g thinly sliced leeks, whites only
  • 225g diced onion
  • 110g diced celery
  • 110g diced carrots
  • 3 cloves garlic, crushed
  • 1 tsp chilli paste
  • Salt and white pepper
  • 2 tsp ground cumin
  • 1 bunch coriander, leaves finely chopped
  • 250ml fresh orange juice
  • 1L vegetable stock
  • 500ml coconut cream
  • Skewered griddled prawns, optional
  • Chopped chives, optional
  • Sour cream, optional

Use imperial measurements

Method

How to make Banana-Coconut Soup

1) Heat the oil in a heavy-bottomed saucepan over medium-high heat.

2) Add the bananas, leeks, onion, celery, carrots, garlic and chilli paste. Season with salt and pepper. Saute until caramelised. Stir in the cumin and coriander. Deglaze with the orange juice. Pour in the stock, bring to a boil then lower the heat and simmer for ten minutes.

3) Puree the soup either with a hand immersion blender or in batches in a food processor. Strain into another pot. Stir in the coconut cream and season to taste.

Garnish with skewered griddled prawns, chopped chives and a small dollop of sour cream, if desired.

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