Spicy Banana Soup Recipes

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.

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.

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!

SPICY BEAN SOUP

Steps:

• Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
• Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

SPICY STUFFED BANANA PEPPERS

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

SPICY CREAM OF BANANA SOUP

Steps:

• Cut bananas into chunks and place in your blender. Add the chicken stock, milk, whipped cream cheese, spices, and seasonings to the blender and puree until smooth. Pour the pureed mixture into a saucepan and bring to a boil. Cook at low to medium heat for about 10 to 15 minutes, stirring occasionally. Serve hot. Optional: Serve topped with sour cream or yogurt. ALTERNATIVES 1. Add cooked winter squash to the banana broth mix and puree. 2. Add ½ cup leftover cooked rice to the pureed soup and reheat. 3. For a more robust soup sauté finely chopped carrots, onion and celery and add to the soup along with a can of pumpkin. Cook and puree as described above. Reheat, and season to taste with salt and pepper. Serve topped with yogurt or unsweetened coconut flakes

SPICY BANANA CURRY

Steps:

• Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
• Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the tomato sauce and yogurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut flakes just before serving.

SPICY BLACK BEAN SOUP

Steps:

• In a Dutch oven, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer., Stir in the beans, broth, tomatoes and chopped green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Add sherry and cilantro; cook 5 minutes longer., Remove from the heat; cool slightly. Place half of soup in a blender; cover and process until pureed. Return to the pan and heat through. Top each serving with 2 teaspoons sour cream and 1 teaspoon cheese.

SPICY SOUP

Steps:

• Melt butter in a saucepan over medium heat; cook and stir celery and garlic until garlic is fragrant, about 5 minutes.
• Stir in flour to make a roux; cook for 1 minute.
• Stir in chicken broth, broccoli, cauliflower, peanut butter, salt, and red pepper flakes. Simmer for 15-20 minutes.
• Mix in green onions and heavy cream just before serving.