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Spicy Banana Soup!

January 8, 2012

Ok, so maybe this sounds a bit weird to you? Or maybe you’re aware of the long and great tradition of bananas in curry, and how the sweetness of the fruit so enhances and tempers the wonderful – but sometimes harsh – curry spice flavours. Well, in this case, bananas form the central part of this creamy soup – and it’s blimmin’ delicious, I tells thee. Check-it-aaaaaaht, brothers and sisters, and be converted.


 1 tbsp olive oil

2 cloves garlic

2 large bananas, sliced

2 chopped spring onions

1 stalk celery, thinly sliced

2 Brussels sprouts, thinly sliced

400ml coconut milk

500ml vegetable stock

1 red chilli, de-seeded and finely diced

1 tbsp curry powder (I used Madras)

1 tsp lime pickle

1/2 tsp sugar

Grated zest of 1 lime and 1 lemon

salt&pepper to taste

Fresh coriander


  1. Thinly slice the garlic, and fry with the spring onions in oil until browned.
  2. Add curry powder, chopped celery, sprouts and bananas to the pot and stir gently until everything is well coated.
  3. Add veg stock, and salt & pepper to taste.
  4. Add red chilli, and stir to ensure all the flavours are combined.
  5. Simmer the soup until the veg have softened.
  6. Add coconut milk, the zest of the lemon and lime, and the lime pickle.
  7. Add sugar, if needed.
  8. Serve either as it is, or blend to your preferred texture, and with a sprinkling of coriander leaves.

I would add a note of caution: because chillis vary so much in strength, it’s a good idea to taste the soup before adding lime pickle. The pickle adds depth of flavour, but also adds to the heat – so if you’re not up for a bit of a bite, leave the lime pickle out, or add very sparingly.

This recipe, in a simpler form, comes courtesy of a little £1 booklet I picked up in Glasgow, called Vegetarian Soup Kitchen Recipes, and was printed by Kagyu Samye Dzong Glasgow. It’s packed full of great soups, but I think this recipe in particular is truly delicious – a view shared by my partner who always has second helpings, mostly drinks the soup straight from the bowl for the sheer glee of it, and whose face lights up whenever I suggest making it.

You can also add other veg, of course. I think next time I’m going to add a red pepper. Potato, too, might go very well – as would little Thai aubergines (but fat chance trying to get them out in the wilds of Argyll!) or little bitter pea aubergines.

Experiment! Amend! Enjoy!

2 Comments leave one →
  1. September 7, 2012 10:21 pm

    This sounds awesome..bananas!!! lol!


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