SPICY BANANA SOUP
The Spicy Banana Soup recipe out of our category Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 35m
Yield 4
Number Of Ingredients 12
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 BEAN SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 10 servings
Number Of Ingredients 25
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 BANANA SOUP
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
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 SOUP!
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
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 SOUP
This is a great soup that I got while visiting Houston. It has quickly become a family favorite!
Provided by Behr
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 141.7 calories, Carbohydrate 9.1 g, Cholesterol 22.9 mg, Fat 10.8 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 4.9 g, Sodium 218.1 mg, Sugar 2.6 g
SPICED VEGETABLE AND BANANA SOUP
This is one of the best soups I have ever made. It has a wonderful and complex flavour. I highly recommend it. From Bon Appetit. I did not use canned pumpkin but made my own puree in the microwave.
Provided by Wendys Kitchen
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Melt butter in heavy large pot over medium-high heat.
- Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes.
- Discard bay leaf.
- Transfer mixture to processor and blend until smooth.
- Return mixture to pot. Add broth and all remaining ingredients except cilantro.
- Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.).
- Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
Nutrition Facts : Calories 105.6, Fat 4.2, SaturatedFat 2.3, Cholesterol 9, Sodium 88.3, Carbohydrate 14.6, Fiber 1.3, Sugar 8.5, Protein 4.5
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