Introduction
This Banana Coconut Soup Recipe from Eat This Not That is a delicious and healthy way to enjoy a warm and comforting meal. It’s made with simple ingredients like bananas, coconut milk, and spices, and is vegan and gluten-free. It’s a great way to get your daily dose of vitamins and minerals, and it’s also a great way to use up overripe bananas. This soup is creamy, flavorful, and easy to make. Enjoy it as a light lunch or dinner, or as a side dish.
Banana Coconut Soup Recipe
This delicious banana coconut soup recipe is a great way to enjoy a unique and flavorful meal. The combination of sweet bananas and creamy coconut milk creates a delicious and comforting soup that is sure to please. This recipe is easy to make and can be served as a main course or as a side dish. Enjoy!
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- 2 cups vegetable broth
- 2 cups coconut milk
- 2 ripe bananas, mashed
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh lime juice
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the ginger, cumin, coriander, turmeric, cardamom, cinnamon, nutmeg, cloves, black pepper, and cayenne pepper. Cook for 1 minute, stirring constantly.
- Add the vegetable broth, coconut milk, and mashed bananas. Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Stir in the cilantro, parsley, mint, and lime juice. Simmer for 5 minutes.
- Serve hot with a sprinkle of fresh herbs.
Coconut soup is a vegetarian staple for many folks and adding in bananas to the mix just makes it even better. Sweet and savory transform this cozy bowl of goodness into a dish you won’t be able to get enough of.
This Banana Coconut Soup simmers and sizzles to bring the hearty flavors of garlic, soy sauce, red chile and, of course, sliced bananas. The soup’s seasoning settles in just a matter of minutes and will have your kitchen smelling like a delicious dream. This hot meal will keep you feeling full without making you feel heavy or sluggish, due to its low sodium ingredients.
Recipe provided by Dole
Makes 3-4 servings
Ingredients
1/4 cup sliced DOLE® Green Onions
1 large DOLE Banana, sliced, divided
2 garlic cloves, sliced
1 Tbsp canola oil
1 1/2 cups low sodium vegetable broth
3/4 cup lite coconut milk
2 Tbsp reduced sodium soy sauce
1/2 Tbsp sugar
1/4 Tsp black pepper
1 lime sliced or quartered
1 large fresh red chile, sliced diagonally
Fresh cilantro for garnish
How to Make It
- Sauté green onions and garlic in oil in a medium saucepan until tender, 3 to 5 minutes.
- Add vegetable broth, coconut milk, soy sauce, sugar and pepper; bring to boil. Reduce heat; simmer 5 to 8 minutes. Cool slightly.
- Pour into a blender or food processor container. Add 3/4 banana sliced and red chile. Cover; blend until smooth.
- Return soup mixture to saucepan; add remaining 1/4 banana sliced and chile; heat through. Garnish each serving with lime and cilantro, if desired.
READ MORE: 16 Quick & Healthy Soup Recipes That Could Help You Lose Weight
Eat This, Not That!