Banana Soup

Since breaking my shoulder I have found it difficult and dangerous to work in the kitchen. My husband has been a wonder and cooked up delicious meals. This was his offering last night as we had too many ripe bananas. I didn’t think I would like it but there was none left. 
Ingredients
3 ripe bananas
200 ml coconut cream
1 vegetable cube dissolved in 750 ml
5 tsp soy sauce
2 fresh chillies or 1 tsp chilli powder
3 Tbsp oil
4 cloves garlic
2 tsp wholegrain mustard
6 – 12 spring onions depending on size
salt and pepper to taste
bread rolls
Method
Chop the onions, garlic, spring onions and chillies.
Fry the onions for 2 minutes until soft. Add the remaining chopped vegetables and cook for further 2 minutes.
Place all the ingredients into a blender and blend until smooth.
Pour into a pan and simmer gently until the soup thickens.
Serve immediately with warm bread rolls.
Serves 3 people.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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