This Banana Chili Soup is a unique, flavorful dish that combines the subtle sweetness of ripe bananas with the heat of chili and spices for a one-of-a-kind taste experience. The creamy texture of the bananas blends perfectly with the savory depth of beans, tomatoes, and bell peppers. Ideal for a hearty lunch or dinner, this vegan soup is both comforting and bold, offering a delicious twist on traditional chili with a tropical flair.
Ingredients
- Vegetable Stock 800 ml
- Coconut milk 400 ml
- Bananas 2 each
- Chili Pepper 1 each, red
- Soy Sauce 6 tbsp
- Oil 3 tbsp, groundnut
- Scallion 2 bunches
- Garlic 4 cloves
- Sugar 1 tbsp
- Salt 1/2 tbsp
- Pepper Ground, fresh
Instructions
Steps:
- Wash and trim the spring onions and cut the white and light green parts into rings. Peel and slice the garlic. Peel and slice the bananas. Wash, halve, and deseed the Hili and cut into thin strips.
- Heat the groundnut oil in a pan and sweat the spring onions and garlic for about 1 minute. Add the vegetable stock and coconut milk and season with soy sauce, sugar, salt and pepper.
- Simmer the soup for about 5 minutes. Add half the banana slices and chilli and bring to the boil. Remove from the heat and puree. Add the rest of the banana slices and chilli and simmer for a further 3 minutes. Serve immediately.
