Savory Banana Soup - Savor the Unexpected

Bananas in your soup? Savor the unexpected. 

I am really excited about this absolutely unique soup. I've never made, tasted, or even heard of anything like it before. 

 I originally saw a banana soup recipe on 2pots2cook.  I looked up banana soup recipes on Pinterest, and found all kinds of interesting and varied ingredients and recipes.

 

Surprisingly, the recipes that I found were almost entirely savory and spicy!!! Banana soup is not a sweet soup. I would have never imagined combining onions, ginger, and peppers with bananas. 

I played around with the many recipes that I explored online and created a recipe that appealed to me. I knew fresh ginger would be included and also decided on butternut squash.

 I learned from my exploration that cooked banana (not plantains) can add flavor and texture to soup. Interesting !!!

This recipe is absolutely delicious! I could have eaten the entire pot which made 4 cups of blended soup. 

Ingredients: 

1 cup of chopped onion 

1 cup of sliced carrot

2 and 1/2 cups of cubed butternut squash

1/2 cup of water 

2 tablespoons of freshly grated ginger (less if you are not a fan)

Fresh juice of one juicy lime 

1 large ripe banana

3 cups of vegetable broth

Directions: 

Sauté onion, carrots, and butternut squash in 1/2 cup of water for 4 minutes, stirring to prevent burning. Add ginger, lime juice, banana, and broth. Bring to a boil, reduce to simmer and simmer for 10 minutes until all vegetables are soft.  Using an immersion blender, blend until smooth. Taste and enjoy. 

Variations: 

• Top with cinnamon if desired ( I did not) 

• Add hot pepper flakes  

• Top with vegan yogurt topping or coconut milk. 

• Top with vegan parmesan cheese (or regular grated parmesan cheese if you eat it) 

• Crushed peanuts for a topping 

A Little Background

This type of soup originated in Caribbean countries where they also use plantains in soup. The Caribbean climate is perfect for growing bananas and plantains, which is why this ingredient has become central to many regional dishes, including soups.

While savory banana soup has strong Caribbean roots, variations of it can also be found in Central and South America, particularly in countries like Cuba and Venezuela, where plantains and bananas play a similar role in their culinary traditions as well. 

This soup is easy to make and can be made somewhat quickly. It's healthy, low in fat, oil-free, high in fiber and nutrients. In addition, it meets gluten-free, vegan, and parve standards. I was truly surprised how much I enjoyed the flavor of this most unusual soup!!!

**Don't forget to take a look at the interesting recipe that I originally saw posted on 2pots2cook this week, which was my inspiration. 

Instant Pot Lentil Soup With a Fusion of Two Types of Lentils

Double the variety of lentils; Double the flavor in this easy and delicious Instant Pot lentil soup recipe. Of course it can be made on the stove top if you don't own an Instant Pot pressure cooker. 

The Broccoli Salad You'll Actually Like To Eat

Broccoli in salad ? 

Yes, and it tastes great!!

The key is to "blanch" the broccoli so it stays vibrant, green, and tasty. 

My friend Noreen served this delicious salad at a recent gathering of friends and everyone really liked it. It uses baby salad greens as its base, some blanched broccoli, red onion, slivered almonds, sun dried tomatoes, and olives.

Asian Peanut Noodle Dish

If you're looking for a quick, savory, and satisfying meal, this rice noodle dish in a creamy vegan peanut sauce is the answer. Packed with flavor and texture, it’s perfect for a weeknight dinner, a casual lunch, or even to take to a pot luck dinner. The rich, nutty peanut sauce perfectly complements the soft, chewy rice noodles, while the scallions and chopped peanuts on top add a nice crunch and freshness. Best of all? It’s totally plant-based, making it perfect for vegans and non-vegans alike.

Why You’ll Love This Recipe:

• Quick & Easy: Ready in under 30 minutes.
• Vegan & Gluten-Free: Perfect for those with dietary restrictions.
• Full of Flavor: A perfect balance of savory, nutty, and tangy elements.
• Customizable: Add your favorite veggies or protein for extra flavor and nutrition.

I use a mixture of nut butter and low fat powdered peanut butter powder in the sauce. Peanut butter powder is rich and tasty without a lot of added fat.

Ingredients:

For the Rice Noodles & Toppings:

• 16 oz flat rice noodles (I used rice noodle linguine)
• 1/2 cup chopped scallions (green onions)
• 1/2 cup chopped roasted peanuts 
• 1 teaspoon of sesame seeds

For the Peanut Sauce:

• 1/2 cup of creamy peanut butter 
• 1/2 cup of water
• 1/2 cup of peanut butter powder  + 1 cup of hot water 
• 1/4 cup of tamari or gf soy sauce
• 2 tablespoons of maple syrup 
• 1/4 cup of freshly squeezed lime juice + quartered limes for garnish and extra squeezing 
• 1 teaspoon of freshly grated ginger
• 1 teaspoon of garlic powder or a few fresh garlic cloves, chopped
• 2 tablespoons of rice vinegar
• Optional: sesame seeds and or mint leaves

Step 1: Cook the Rice Noodles

1. Bring a large pot of water to a boil and cook the flat rice noodles according to the package instructions (usually 3-5 minutes for dried noodles, or 1-2 minutes for fresh noodles).
2. Once the noodles are cooked, drain them and rinse under cold water to stop the cooking process and remove any excess starch. Set aside.

Step 2: Make the Peanut Sauce

1. In a medium bowl, whisk together the peanut butter, water, peanut butter powder and hot water, soy sauce, maple syrup, rice vinegar, lime juice, garlic powder, and ginger.
2. Gradually add warm water, a little at a time, whisking constantly, until the sauce reaches your desired consistency. You want it smooth and creamy, but not too runny—just enough to coat the noodles.

Step 3: Combine Noodles and Sauce

1. In a large mixing bowl, toss the cooked rice noodles with the peanut sauce until they are well coated. If you like your noodles extra saucy, feel free to add a little more water to the sauce.

Step 4: Add the Toppings

1. Transfer the noodles to serving bowls. Top with chopped scallions and a generous sprinkling of chopped peanuts for crunch and flavor.

Step 5: Serve & Enjoy!

1. Serve immediately while the noodles are still warm, and enjoy the perfect balance of creamy, savory, tangy, and crunchy.

Optional Add-ins:

• Veggies: Add sautéed or steamed veggies like bell peppers, carrots, broccoli, or snap peas for a burst of color and nutrients.
• Tofu: For extra protein, toss in some crispy pan-fried tofu cubes.
• Spicy Kick: Add a dash of sriracha or chili flakes if you like a little heat with your noodles.

Tips for Perfect Noodles:

• Don’t overcook the noodles: Rice noodles can become mushy if cooked for too long. Keep a close eye on them and test a noodle before draining.
• Customize the sauce: If you prefer a sweeter sauce, add more maple syrup. If you want it saltier, a touch more soy sauce does the trick.
• Make it ahead: This dish is great for meal prep! The peanut sauce stores well in the fridge for up to a week, and the noodles can be refrigerated for a few days. Just reheat and toss again before serving.

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