Recipe: Organic banana and coconut soup

-Sep 3, Hannah Hargrave, Nutrition -

banana and coconut soup
To celebrate the UK’s Soil Association’s organic month this September we are providing you with an array of delicious organic recipes throughout the month and we are kicking it off with banana and coconut soup.


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.


For another unusual recipe try whipping up a batch of avocado ice cream or make this delicious chocolate avocado mousse.

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