Coconut and Banana Soup

Banana soup! This might sound  bizarre - but it tastes amazing. Bananas are a favourite curry ingredient in Indian cooking and sweeten dishes ever so slightly. They contain potassium and magnesium among other nutrients and they can strengthen our nerves and improve our mental capacity. 

(c) Julia Stix for MAXIMA Gourmet Extra December Issue 2016


Coconut and Banana Soup

4 Portions


  • 2 bananas
  • 2 TBSP olive oil
  • ¾ l vegetable stock
  • 200ml coconut milk
  • 20g fresh ginger
  • 2 TBSP curry powder
  • 2 spring onions
  • juice of 1/2 a lemon
  • salt, pepper

For the garnish:
2 TBSP pomegranate seeds

4 tsp desiccated coconut

banana chips (optional)


  1. Peel and cube the bananas. Peel and finely chop the ginger and finely slice the spring onions.
  2. Heat up olive oil in a pan and briefly fry the ginger, then add the vegetable stock. Add the bananas and spring onions and bring the soup to the boil.
  3. Add the coconut milk, lemon juice, curry powder, salt and pepper and let it simmer for around 5 minutes. Serve in bowls, garnished with the pomegranate seeds and desiccated coconut.