This recipe seems to exist in both Brazil and several African countries — and the first time it was described to me, I pulled a face. Banana soup?! Then curiosity won out (helped along by an ever-replenishing stock of bananas when we lived in Côte d’Ivoire). The result? Absolutely delicious. Velvety, gently warming and utterly unexpected.
I made it immediately for friends coming for dinner, and the look on their faces when I told them it was banana soup was priceless. Present it in beautiful little bowls with a flat-leaf parsley garnish for an elegant touch. Serve hot or cold (like a gazpacho)!
Ingredients (serves 4)
- 2 ripe bananas
- 1 x 850 g tin of chopped tomatoes (or 2 standard tins)
- 2 onions (red preferred, for colour)
- 1 tsp cumin seeds
- 1 tsp curry powder
- 1 tbsp olive oil
- Salt and pepper
- Fresh flat-leaf parsley (to garnish)
Instructions
- Peel and finely dice the onions. In a large saucepan, heat the olive oil over medium heat.
- Toast the cumin seeds for 1 minute until fragrant, then add the onions and cook until golden.
- Stir in the curry powder, then add the tinned tomatoes. Simmer for 10 minutes.
- Peel the bananas and slice them into the soup. Stir gently and simmer for another 5 minutes.
- Season with salt and pepper. Use a hand blender to blend the soup until smooth and velvety.
- Taste and adjust seasoning. Add a little water if the soup is too thick.
- Serve hot in bowls or chilled like a gazpacho, garnished with fresh parsley.
Enjoy! 🍌🍅