Curried Banana Soup
A Caribbean soup. Variations - replace the cream with coconut milk and/or replace the banana with plantain and cook from the beginning.
Preparation time: 20 minutes Quantity: Serves 4 Cooking time: 30 minutes
Ingredients
2 tablespoons groundnut oil
1 clove chopped garlic
1 chopped onion
2 sticks celery-chopped
1 teaspoon turmeric, ground cumin and coriander
1/2-1 red chilli-chopped
1 teaspoon grated ginger (optional)
100g/ 4 oz easy cook rice
1&1/2 pints/ 800 ml stock -veggie
200 ml double cream
2 under-ripe bananas
seasoning
1 lime juiced (optional)
Method
- Sauté the onion in the oil till soft not browned
- Add the celery, garlic, ginger, chilli and the curry spices, cook out for a minute or two
- Add the rice, stir round for a few moments
- Add the stock and leave to simmer for 20-25 minutes till the rice is soft
- Take of the heat
- Add the banana, cream, lime juice and seasoning
- Liquidise/ whizz up - taste and adjust the seasoning