Best 20 Banana Soup Recipes

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Banana soup is a decadent and creamy soup made from sweet and ripe bananas. It can be served hot or cold, making it a versatile dish that can be enjoyed in any season. Banana soup is a great option for a quick and easy meal, as it can be prepared in less than 30 minutes. It is a delicious and nutritious way to get your daily dose of potassium and fiber, and it can be customized to suit your taste by adding different spices and toppings. Whether you prefer a classic banana soup or something more adventurous, there are many different recipes to choose from. This article will provide you with some of the best banana soup recipes, so you can easily find one that suits your taste and preferences.

Let's cook with our recipes!

BANANA SQUASH SOUP



Banana Squash Soup image

Found this recipe online and enjoyed it so thought I would share:) It is a delicate soup, with well balanced flavors. I hope you enjoy it as much as I do.

Provided by Jazmina

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

3 1/2 lbs banana squash
1/2 cup onion, chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups vegetable broth or 3 cups chicken broth
1/3 cup dry vermouth
1/2 teaspoon ginger, freshly grated
1/2 teaspoon nutmeg, freshly grated

Steps:

  • In a large baking dish bake the banana squash (butternut will work as well), cut sides down, in the middle of a preheated 375° P. oven for 30-45 minutes, or until it is tender when pierced. Discard the seeds and scoop out the flesh with a spoon.
  • In a kettle cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, the squash, and the vermouth and simmer the mixture, covered, stirring, for 20 minutes.
  • Purée the soup with a hand blender or in batches in a food processor, return it to the kettle, and add the ginger and the nutmeg. Bring the soup to a boil, simmer it, stirring occasionally, for 10 minutes, and add salt and pepper to taste.
  • Enjoy!

BANANA SQUASH SOUP WITH SWEET POTATO AND GREEN APPLE



Banana Squash Soup with Sweet Potato and Green Apple image

Super healthy delicious soup for the winter. You can add coconut milk for more richness.

Provided by vanzweb

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 12

1 tablespoon coconut oil
1 tablespoon butter
1 white onion, diced
3 cloves garlic, chopped
salt and ground black pepper to taste
1 pound banana squash, cubed
1 pound sweet potatoes, cubed
1 green apple, cubed
4 cups chicken broth, or as needed
1 tablespoon chopped fresh basil
1 tablespoon curry powder
1 teaspoon crushed bay leaf

Steps:

  • Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
  • Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.
  • Puree soup in the pot with a hand blender until smooth.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 27.5 g, Cholesterol 5.1 mg, Fat 4.5 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 57.1 mg, Sugar 9 g

BANANA SOUP!



Banana Soup! image

A chilled soup that is creamy and smooth! Great for a hot summer day! African origin, but bananas grow in the tropics and so this recipe is Caribbean and Southern too!

Provided by Sharon123

Categories     Breakfast

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

2 cups milk
1/2 cup heavy cream
2 large ripe bananas
1/4 teaspoon nutmeg
1/2 tablespoon lemon juice

Steps:

  • Combine all ingredients in a blender and process until very smooth. Chill in the fridge for about 1/2 hour. Serve in bowls and enjoy!

CHILLED BANANA AND COCONUT SOUP



Chilled Banana and Coconut Soup image

A unique dessert soup with a tropical flavor. I serve with pound cake or with a chocolate tart.

Provided by GOODHOOD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 1h10m

Yield 5

Number Of Ingredients 8

2 pounds bananas, peeled and diced
1 lemon, juiced
½ cup pineapple juice
1 cup plain yogurt
1 cup vanilla ice cream
¼ cup dark rum
2 cups canned coconut milk
¼ cup sliced almonds, toasted

Steps:

  • In a large bowl, combine the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum and coconut milk. Ladle into a blender in batches if necessary, and blend until smooth. Refrigerate until chilled.
  • Divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish.

Nutrition Facts : Calories 496.9 calories, Carbohydrate 60.2 g, Cholesterol 14.6 mg, Fat 26 g, Fiber 7.5 g, Protein 8.6 g, SaturatedFat 19.8 g, Sodium 70.3 mg, Sugar 33.9 g

SWEET BANANA AND COCONUT MILK SOUP: CHE CHUOI



Sweet Banana and Coconut Milk Soup: Che Chuoi image

Provided by Corinne Trang

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 cup canned unsweetened coconut milk
1 cup water
1/4 cup tapioca pearls
1/2 cup sugar
Pinch coarse sea salt
1 1/2 ripe bananas, peeled and diced, or 1 cup fresh sweet yellow corn kernels
Toasted sesame seeds

Steps:

  • Bring the coconut milk and 1 cup water to a boil. Reduce heat to medium-low, stir in the tapioca pearls, sugar, and salt, and cook until tapioca pearls are translucent, about 30 minutes. Add banana or fresh corn kernels and cook for 10 minutes more.
  • Divide among 4 bowls, garnish each with a sprinkle or 2 of sesame seeds, and serve hot, at room temperature, or chilled.

BUTTERNUT SQUASH AND ROASTED BANANA SOUP (SOUTH AFRICAN)



Butternut Squash and Roasted Banana Soup (South African) image

This dish originated at The Conservatory Restaurant, at the Table Bay Hotel in Cape Town, made by chef Cullingworth. I found this version at the Scrumptious Street Blog and am posting here for ZWT7-Africa.

Provided by BakinBaby

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

1 butternut squash (peeled, diced)
2 tablespoons dark brown sugar (dak brown molasses sugar if available)
2 tablespoons honey
4 tablespoons butter
1 banana (unpeeled-ripe)
1/2 onion (chopped)
1 carrot (peeled-chopped)
1 stalk celery (chopped)
1 garlic clove (chopped)
1 teaspoon curry powder (medium hot)
1/2 teaspoon ground coriander
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup coconut milk
1 cup chicken broth
1 lime (juice)
salt & freshly ground black pepper
cilantro (optional garnish)
pumpkin seeds (optional garnish)
oil (pumpkin oil -optional garnish)

Steps:

  • Sprinkle diced squash with brown sugar, honey and 2 T. butter, roast at 350 oven until caramelized and soft to the touch (about 20 min.), roast unpeeled banana in the same oven at the same time.
  • Melt the other 2 T. butter in a large saucepan on medium-low heat, sweat onion, celery and carrot a few minutes; add garlic, curry powder, corinader, nutmeg and cinnamon, cook slowly for a few more minutes.
  • Remove banana from its skin, slice and add it and butternt (and it's juices) to saucepan; sitr in coconut milk and broth; simmer until hot; remove from heat, ladle soup into blender in small batches, blend until smooth, adjust consistency with more broth if desired.
  • Add cilantro, lime juice, salt and pepper to taste, blend again.
  • Return soup to the saucepan and cook to reheat.
  • Pour into bowls, garnish with pumpkin seeds,cilantro and a drizzle of pumpkin oil if desired.

Nutrition Facts : Calories 407.2, Fat 16.4, SaturatedFat 12.7, Cholesterol 20.4, Sodium 232.4, Carbohydrate 67.1, Fiber 5.5, Sugar 43.5, Protein 4

BANANA PEPPER SOUP



Banana Pepper Soup image

DH had this soup at a restaurant well before I had, and he loved it so much he took me there to taste it so I could re-create it at home. This is a very spicy soup, but could be made less spicy by substituting with a few yellow peppers (green throws the color off). Taste test your peppers as you're cutting them, the soup is bland if they're not hot. Serve with fresh bread and a beverage. I have also had a similar recipe using ground pork sausage, it was good- but I prefer the meat-less version. You can substitute something like yogurt for cream, but it changes the flavor and texture a bit.

Provided by CarrieM5323

Categories     Peppers

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
4 ounces cream cheese, cubed
1 1/2 cups chicken stock (reserve 1/2C)
6 ounces heavy cream (optional)
7 -9 banana peppers
1/2 medium onion
2 -3 garlic, cloves- crushed to remove skin
8 ounces parmesan cheese, freshly grated
salt and pepper
8 ounces flour, and water for thickening

Steps:

  • In a large skillet heat 2tsp olive oil, coarsely chop onion, and lightly saute them with garlic for about ten minutes.
  • While sauteing: halve, clean and coarsely chop banana peppers.
  • Add peppers and 1C chicken stock to pan, stir everything in and allow it to start to steam.
  • Add to blender or food processor and puree with cream cheese and cream for several minutes, until smooth.
  • Return to a deep pan, bring to near boil and thicken by SLOWLY adding cornstarch/water mixture until desired consistency is obtained. It should be just a touch thinner than chowder.
  • Keep stirring.
  • Use remaining chicken stock if you over-thicken it. Keep just below a boil for a few moments, stirring constantly.
  • Add Parmesan- then salt and pepper to taste.
  • Serve and Enjoy.

BUTTERNUT CHICKEN AND BANANA SOUP



Butternut Chicken and Banana Soup image

I know . . . bananas? But they cut the spicy and add a cool sweet morsel of surprise goodness to the hearty stew. I serve it with biscuits or naan bread, depending on whether we are feeling cultured or down-home!

Provided by Shannon AndBarrett Satterlee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h15m

Yield 12

Number Of Ingredients 13

2 tablespoons coconut oil
6 skinless, boneless chicken breast halves, cut into chunks
2 cups chopped celery
½ cup chopped red onion
2 tablespoons curry powder
4 cloves garlic, minced
4 cups chicken broth
2 cups water
1 (15 ounce) can light coconut milk
2 cups butternut squash cubes
2 (10 ounce) cans diced tomatoes with green chile peppers
¾ cup sweetened shredded coconut
2 firm bananas, thickly sliced

Steps:

  • Melt coconut oil in a large pot over medium-high heat. Saute chicken in hot oil until browned completely, about 5 minutes; add celery, onion, curry powder, and garlic and continue to saute until the onion is tender, 8 to 10 minutes more.
  • Pour chicken broth, water, and coconut milk into the pot; add butternut squash, diced tomatoes with green chile peppers, and coconut. Bring the liquid to a boil, reduce heat to medium-low, and cook the soup at a simmer until the squash is soft, about 40 minutes.
  • Stir sliced bananas into the soup; simmer until soft, about 5 minutes more.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 14.5 g, Cholesterol 30.9 mg, Fat 8.4 g, Fiber 2.7 g, Protein 13 g, SaturatedFat 5.6 g, Sodium 567.4 mg, Sugar 5.6 g

SPICY BANANA SOUP



Spicy Banana Soup image

Bananas with a kick to it. I had this at a friends house it was really quite tasty. Very easy and quick to make.

Provided by Marlitt

Categories     Oranges

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 onion
1 chili pepper
2 tablespoons sunflower oil
1/2 cup orange juice
1 teaspoon orange zest
2 cups vegetable broth (I used bouillon and water)
1/2 cup ketchup
3 bananas (ripe unblemished)
3 tablespoons grated unsweetened coconut

Steps:

  • Peel and dice onion.
  • Clean and dice the chili pepper.
  • Heat 1 Tbsp oil in a meium sauce pan and sauté onion and pepper until soft but don't brown.
  • Add orange juice, zest, and 2 cups vegetable broth.
  • Stir in the ketchup.
  • Cover pot bring to boil, low heat to medium and cook for 5 minutes.
  • Add two of the bananas to the soup and puree.
  • In a dry frying pan roast the grated coconut, until lightly browned, then let cool slightly on a plate.
  • Peel and slice the last banana, coat with the coconut by pressing the banana slices slightly and turning then pressing again.
  • In a frying pan heat 1 tbsp oil, then fry the coated banana slices on both sides.
  • To serve laddle the soup into bowls then float the fried banana slices on top, sprinkle any left over coconut on top. Can garnish with finely sliced chili pepper rings and fine herbs.
  • Enjoy.

Nutrition Facts : Calories 308.2, Fat 15, SaturatedFat 7.2, Cholesterol 1.2, Sodium 746, Carbohydrate 43.9, Fiber 5, Sugar 24.4, Protein 4.4

BANANA CURRY SOUP



Banana Curry Soup image

Make and share this Banana Curry Soup recipe from Food.com.

Provided by Steve P.

Categories     Chicken

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

1 ounce butter
1 small onion, chopped
1/2 teaspoon curry powder
1 1/2 pints low-fat chicken broth
12 ounces ripe, unblemished bananas
2 tablespoons lemon juice
salt
5 fluid ounces cream

Steps:

  • Peel and chop the bananas.
  • Melt the butter in a pan and sweat the onion for 5 minutes.
  • stir in the curry powder and cook for about 30 seconds.
  • Add the stock, bananas, lemon juice and salt to taste.
  • Bring to the boil.
  • Cover and simmer gently for 15 minutes.
  • Process the soup in a blender and stir in the cream.
  • Check seasonings and return to the pan.
  • Reheat to serve.

SWEET BANANA SOUP, WITH TAPIOCA AND COCONUT



Sweet Banana Soup, With Tapioca and Coconut image

A very common dessert in Hanoi. You can serve it hot, cold, or room temp. I personally prefer it hot in winter (yes it does get cold in Hanoi in winter, very actually!)

Provided by Nolita_Food

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups water
1/2 cup sugar (less, if the bananas are very ripe)
1 (14 ounce) can light coconut milk
1/4 cup minute tapioca
2 large ripe bananas, cut into 1/2 inch pieces
1/2 teaspoon salt
1 -2 teaspoon sesame seeds, toasted (optional)

Steps:

  • Bring water and coconut milk to boil in a medium saucepan.
  • Add sugar, salt, tapioca.
  • Reduce heat to medium low, let it cook for about 30 minutes, stir frequently.
  • Stir in bananas, remove from heat and let stand for 15 minutes.
  • Note: after you add the bananas, don't stir too much, it'll break up the fruit.
  • Serve hot, or chill for 3-4 hours.
  • Cook time not incl.
  • chill time.

HOT COCONUT BANANA SOUP



HOT COCONUT BANANA SOUP image

Categories     Soup/Stew     Vegetable     Vegetarian     Kid-Friendly     Wheat/Gluten-Free     Healthy

Yield 4-6 servings

Number Of Ingredients 16

1/4 cup olive oil
1 cup very ripe bananas or plantains, sliced
1 cup yellow onions, chopped
1 cup leeks, white and pale green parts, chopped
1 cup chopped celery
3/4 cup carrots, chopped
2 garlic cloves, minced
1 tablespoon lemongrass, puree
1/2 teaspoon hot chili paste (sambal oelek is suggested)
1 teaspoon cumin powder
1 cup fresh orange juice
3 1/2 cups fresh vegetable stock
1 (14 ounce) can unsweetened coconut milk
1/4 cup fresh cilantro, chopped
salt
pepper

Steps:

  • 1. NOTE: Soup can be prepared one day ahead then reheated. 2. In a heavy, large saucepan over medium-high heat, heat the olive oil. Add bananas and saute about 4 minutes or until starting to brown. 3. Next add the onion, leeks, celery, carrots, garlic, lemongrass puree and chili paste. Saute another 10 minutes or until vegetables start to brown. 4. Add the cumin powder and reduce heat to medium, sauteing the mixture another 2 minutes. Now add the orange juice, reduce heat to low and simmer 2 minutes. 5. Add fresh stock, still simmering until the vegetables are tender, about 10 more minutes. 6. Using a hand held immersion blender, puree the soup until smooth. Stir in the coconut milk and the cilantro, simmering over medium heat until heated through. 7. Season to taste with salt and pepper.

CREAM OF BANANA SOUP



Cream of Banana Soup image

This soup has a unique taste of the Caribbean, Be sure to wear gloves when handling those Scotch-Bonnet's.

Provided by Johnney

Categories     Tropical Fruits

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 overripe bananas
1 teaspoon minced scotch bonnet pepper
1 cup chicken stock
2 cups water
1 cup heavy cream
red bell peppers or yellow bell pepper, cut in curlicues, for garnish

Steps:

  • Peel the bananas and cut them into pieces.
  • Put the bananas and the chile through a food mill until pureed.
  • Place the banana-chile puree, chicken stock, and water in a saucepan and cook for 10 minutes, stirring occasionally.
  • Add the heavy cream, bring to a boil, and remove from the heat.
  • Serve hot with the curlicues of red and yellow bell pepper for garnish.

Nutrition Facts : Calories 332.2, Fat 23.1, SaturatedFat 14, Cholesterol 83.3, Sodium 112, Carbohydrate 30.8, Fiber 3.1, Sugar 15.5, Protein 4

TANZANIAN CURRIED CHICKEN-BANANA SOUP



Tanzanian Curried Chicken-Banana Soup image

Spicy, sweet, aromatic, and succulent all at once.This is a wonderful soup, reflective of the hot African sun of its origin.

Provided by Steve P.

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons peanut oil
1 (3 lb) chicken, cut into pieces
1 onion, chopped
2 cloves garlic, chopped
2 tablespoons curry powder
1 tablespoon dried red chili pepper
2 teaspoons black pepper
8 cups chicken stock
1 large tomatoes, peeled and chopped
1 cup coconut, grated (DON'T USE SWEETENED!)
2 ripe bananas

Steps:

  • In a Dutch oven, brown the chicken pieces in the oil.
  • Remove chicken, reserving, and add the onion and garlic to the pot.
  • Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes.
  • Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.
  • When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
  • Add it back into the pot with the banana chunks.
  • Simmer 10 minutes.
  • When ready to serve, ladle into bowls.

CROCK POT GOLD AND GREEN BANANA SQUASH SOUP



Crock Pot Gold and Green Banana Squash Soup image

Make and share this Crock Pot Gold and Green Banana Squash Soup recipe from Food.com.

Provided by TishT

Categories     Apple

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs banana squash, peeled and chopped 1 pieces 1 leek, cleaned and cut into 1/2 pieces
1 green apple, peeled, cored and chopped
1 orange, peeled, seeded and cut into chunks
2 (14 1/2 ounce) cans chicken broth
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh thyme, chopped
hot sauce (optional)
chives (to garnish)

Steps:

  • Combine squash, leek, apple, orange, broth, salt, pepper and thyme in slow cooker.
  • Cover and cook on low about 6 hours or until veggies are tender. Puree soup mixture, in batches, in a blender or food processor.
  • Add hot sauce if desired.
  • Ladle soup into bowls and sprinkle with chopped chives.

Nutrition Facts : Calories 49.9, Fat 0.9, SaturatedFat 0.2, Sodium 548.3, Carbohydrate 7.4, Fiber 1.3, Sugar 5.6, Protein 3.3

BANANA SQUASH SOUP



Banana Squash Soup image

Every Winter I love to look around and try to find a good recipe for soup. Since my wonderful neighbor gave me a nearly 8lb Banana Squash, I wondered what I would do with such a thing? I had never tried Banana Squash before, but love many other types... so I decided to try a little something myself, and it turned out great! I...

Provided by Emily Hetnar

Categories     Other Main Dishes

Time 45m

Number Of Ingredients 7

1 large banana squash (anywhere from 3-8lbs)
2 large shitake mushrooms (you can also use the smaller ones if you prefer, just use a good handful)
1 large sweet onion
2 box vegetable stock (64oz total, or 8 cups)
2 clove garlic
1 tsp salt (optional)
1 tsp pepper (optional)

Steps:

  • 1. Preheat oven to "Roast" at 450 degrees. Slice up all of your onions, mushrooms, and garlic and mix them together. Size of the slice will not matter.
  • 2. Slice off the ends of the Banana Squash (or whatever Squash you are more fond of), then cut in half and take out seeds. Place into a deep dish made for high temperature's in the oven. Add 2 cups Vegetable Stock into the bottom of the dish, and place into oven for 15 minutes.
  • 3. Rotate deep dish inside oven, and add veggies into the dish, and continue roasting another 15 minutes, or until squash is soft.
  • 4. Take food out of oven, (optional: let cool if you would like.. makes it a little easier to handle - if you are not in a time crunch!) and procede to take skin completely off of squash. Throw away skin.
  • 5. Take all of the ingredients and puree in a blender or food processor.. slowly adding remaining Vegetable stock until you have arrived at your preferred consistency. Once pureed, put into a Pot on the Stove-top and continue to warm through for 5 minutes (or until warmed all the way). At this time, you may add in salt and pepper if you choose to, but I did not feel the need to as the ingredients do a natural seasoning.
  • 6. Enjoy!

COLD BANANA SOUP WITH CINNAMON CROUTONS



Cold Banana Soup With Cinnamon Croutons image

A great "soup" for a hot Summer day. Can be eaten as dessert if you want!!Kids love this!!!

Provided by Doreen Fish

Categories     Other Soups

Time 30m

Number Of Ingredients 9

4 slice thick bread cut into 1/2 inch cubes with crust removed
melted butter
3 1/2 c cold milk
6 ripe bananas peeled and cut into small pieces
1/4 tsp baking soda
pinch of salt
1 tsp ginger powder
1 Tbsp lemon juice
1 pt vanilla or also good with coconut ice cream...or if you don't have either i have used vanilla and added banana flavoring to taste

Steps:

  • 1. Preheat oven and brush bread cubes with melted butter. and place on a baking sheet.Bake until golden. While still hot sprinkle with cinnamon.Set aside. Ina large saucepan bring milk to a full boil. Add the bananas, soda, 1 tsp cinnamon. salt, ginger and lemon juice. Cook for another 10 mins or until bananas become soft.. Let cool. Put in a blender and add ice cream....or use a hand blender . Blend until smooth and frothy. Add more milk or ice cream depending on the consistency desired..Pour into chilled bowls and sprinkle with croutons. Serve!!

BANANA AND ONION SOUP



Banana and Onion Soup image

When I make this I do not pass it through a sieve or cheesecloth. Instead I use a stick blender to puree it. The result is a very thick "soup" that really could be used to replace mashed potatoes as a side dish. Another one found in my great banana recipe search.

Provided by Ambervim

Categories     Low Protein

Time 30m

Yield 1 Batch

Number Of Ingredients 7

6 bananas, peeled, sliced
4 onions, peeled, sliced thin
2 cups milk, scalded
3 cups water, boiling
2 tablespoons butter
salt (other seasonings to taste too)
pepper

Steps:

  • Boil all ingredients together for about 25 minutes.
  • Pass through a sieve and put soup back in stew pan, boil for 1 minute, then serve.
  • OR.
  • Use a stick blender to puree. This result will be quite thick and could easily be used as a side dish instead of mashed potatoes.

Nutrition Facts : Calories 1322.1, Fat 43.7, SaturatedFat 26.7, Cholesterol 129.4, Sodium 487.9, Carbohydrate 225.5, Fiber 25.9, Sugar 105.3, Protein 28.8

AVOCADO BANANA CHILLED SOUP



Avocado Banana Chilled Soup image

Make and share this Avocado Banana Chilled Soup recipe from Food.com.

Provided by Parsley

Categories     Tropical Fruits

Time 5m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 ripe Hass avocadoes, peeled, pitted and diced
2 large ripe bananas, peeled and sliced
1 cup milk
3/4-1 cup sugar (start low)
4 tablespoons lemon juice
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 quart plain yogurt
salt, if needed, to taste (I don't use any)

Steps:

  • In a blender or food processor, puree avocados and bananas.
  • Add the milk, sugar, lemon juice, cinnamon, nutmeg and yogurt; blend until smooth.
  • Add salt, if needed.
  • Chill at least 3 hours prior to serving.

Nutrition Facts : Calories 1024.5, Fat 41.9, SaturatedFat 16.1, Cholesterol 80.8, Sodium 298.6, Carbohydrate 149, Fiber 13.2, Sugar 115.5, Protein 25.3

CAROLINA PEANUT BUTTER AND BANANA SOUP



CAROLINA PEANUT BUTTER AND BANANA SOUP image

Categories     Soup/Stew     Nut     Stew     Vegetarian     Dinner

Yield 1 Party Pot

Number Of Ingredients 14

1 large onion, cleaned and diced.
1 tsp. garlic powder.
2-3 tbsp. canola oil.
3 tsp. turmeric.
6 cups of water.
1 cup of low fat milk.
Two, 14.5 oz can diced tomatoes.
4-5 VERY RIPE, fresh peaches, cleaned and diced, or a can of peaches, diced by hand, if all the store has are woody things that look ripe but are hard and green inside the deceptively red colored peel.
Greens chopped or torn into pieces, to taste, or a couple of cans of greens if you want to reduce cooking time to produce a tender result. (I used turnip greens, but turnip greens can be tougher than most greens even when fully cooked. Collard greens might be a little more tender.)
1 ½ standard size jars of smooth or crunchy peanut butter.
1 cup of sugar.
Thai chili paste (2-3 tsp. for mild result, 4-6 tsp. for medium hot result, 7-8 tsp. if you want your mouth to move to another state.)
1 tsp. salt.
Banana Fettucine Pasta from recipe provided from the same source. (Use minimal pasta, and make sure it's well made linguine, or soup will not be good.)

Steps:

  • If you are using a fresh "bunch" of greens from the grocery store, VERY CAREFULLY sort through them and make sure that the store hasn't sold you any odd and potentially toxic weeds, unidentifiable stems, or leaves. Once sorted, rip the tough stems of the greens off and discard the stems (particularly for turnip greens, which I don't recommend for this dish, because they tend to be tough even if cooked for some time). Put the leaves in a stainless steel mixing bowl and fill with cool tap water and a teaspoon of salt. Let it sit for a half hour to an hour, so any grit settles to the bottom, then carefully remove the leaves, rinse them, and transfer them to a colander, leaving grit and water in the original bowl. Rinse water over the greens in the colander, and shake dry. Add oil, water, chopped onion, chopped or torn fresh greens, milk, and diced peaches to a soup pot. Put the pot on high and bring the water to a boil, then reduce to medium and let the contents cook until greens and onions are tender. (If you use cans of cooked greens, you can add them to the pot when onions and peaches are tender. Cook until fruit and vegetables are as tender as you wish for final consumption.) Carefully add the peanut butter and everything else, and stir well to combine. Allow to cook until the peanut butter is dissolved into soup/stew and fresh, banana pasta is cooked. Conduct final seasoning.

Tips:

  • For the smoothest soup, use a high-powered blender or food processor.
  • If you don't have a blender or food processor, you can mash the bananas by hand.
  • To make a vegan version of the soup, use almond milk or soy milk instead of regular milk.
  • For a thicker soup, add more cornstarch or flour.
  • For a thinner soup, add more liquid.
  • Season the soup to taste with salt, pepper, and nutmeg.
  • Garnish the soup with whipped cream, cinnamon, or chopped nuts.

Conclusion:

Banana soup is a delicious, creamy, and nutritious soup that is perfect for a cold winter day. It is also a great way to use up ripe bananas. With just a few simple ingredients, you can make a delicious bowl of banana soup that the whole family will enjoy. So next time you have some ripe bananas on hand, give this recipe a try!

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