Sunday, June 16, 2013

Banana Wheatgrass Soup

A couple weeks ago I ordered Banana Lemongrass Soup at a restaurant. It sounded weird, but I love bananas, I had no idea what lemongrass was, and I was feel adventurous. It turned out to be SO good. So good, in fact, that I wanted to recreate it at home. So I looked online and tried to find a recipe and surprisingly there were quite a few. I ended up using a couple different recipes to make mine. With my shopping list in hand, I was off to the grocery store. I went to 3 different stores and couldn't find lemongrass anywhere. I never ended up finding it, but Karl said wheatgrass was probably similar so I got that instead. I still have no idea what lemongrass looks like, I think it's more similar to a leek? Anyway, using the wheatgrass turned out great! It was sweet, but savory and spicy. So good!

Banana Wheatgrass Soup


1/4 cup olive oil
1 cup sliced bananas (the riper the better)
1 cup yellow onion- chopped
1 cup leak- chopped
1 cup chopped celery
3/4 cup carrot- chopped
2 garlic cloves- smashed
1 tbsp wheatgrass
1-2 tbsp hot chili paste, depending on how spicy you want it (I use about 1.5 tbsp)
1 tbsp lemon juice
1 tsp cumin
1/2 cup orange juice
3 1/2 cup vegetable stock
1 can unsweetened coconut milk (14 oz)
Salt and Pepper


In large saucepan- heat olive oil over medium/high heat. 
Add bananas, saute for 4 minutes- until they start to brown. Flip.
Add onion, leek, celery, carrots, garlic, wheatgrass, chili paste, and lemon juice. Saute 10 minutes.
Add cumin, reduce heat to medium, saute 2 more minutes.
Add orange juice, reduce heat to low, simmer for 2 minutes.
Add vegetable stock, simmer for 10 minutes. 
Puree in batches until all soup is smooth. Sir in coconut milk and salt and pepper to taste. 

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