Banana and coconut isn’t a combination that you automatically associate with soup, but it’s not only tasty and packed with nutrients, it’s also a great way to use up any extra overly ripe organic bananas too.
Here’s what you need and how to make it:
2 bananas (the riper the better)
750ml vegetable stock
200ml coconut milk
2tbsp olive oil
2tbsp curry powder
20g fresh finely chopped ginger
2 spring onions chopped finely
Juice of half a lemon
salt and pepper to season
1. Peel and chop up the banana.
2. Heat the olive oil in a pan and fry the ginger.
3. Add the vegetable stock, bananas and spring onions and bring to the boil.
4. Add the coconut milk, curry powder, lemon juice and salt and pepper. Simmer for five minutes before serving.