Best Spicy Cream Of Banana Soup Recipes

SPICY BANANA SOUP

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.

SPICY BANANA SOUP

Steps:

• Peel onion and chop. Rinse and halve chile pepper, remove seeds and ribs, chop. Rinse bell peppers, halve and remove seeds and ribs, chop. Heat grapeseed oil in a saucepan, saute onion, chile pepper and bell peppers for a few minutes. Season with cumin powder and sugar and deglaze pan with chicken broth. Simmer for 5 minutes. Peel bananaa, mash with a fork and mix with lime juice.
• Add bananas and 200 ml (approximately 3/4 cup) of cream to the soup, bring to a boil and puree with an immersion blender. Season with salt. Beat remaining cream until stiff. Pour soup in bowls and top with whipped cream. Garnish with banana chips and serve.

BUTTERNUT CHICKEN AND BANANA SOUP

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.

BANANA SOUP!

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!

BANANA PEPPER SOUP

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.

BANANA CURRY SOUP

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.