Spiced Vegetable And Banana Soup Recipes

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SPICY VEGETABLE BEEF SOUP



Spicy Vegetable Beef Soup image

Get ready for the many compliments you'll receive serving this fabulous, stick-to-your-ribs soup. I gave an old favorite a spicy twist by adding cayenne pepper. You will love it on a cold winter evening!

Provided by KATHY S

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 16

1 pound rump roast
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14 ounce) can beef broth
1 (14 ounce) can stewed tomatoes
1 quart water
1 (16 ounce) package frozen mixed vegetables, thawed
4 mushrooms, sliced
2 stalks celery, chopped
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon ground cayenne pepper
6 ounces rotelle pasta

Steps:

  • Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
  • Stir in pasta and cook 10 minutes more, until pasta is tender.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 28.6 g, Cholesterol 34.6 mg, Fat 12.6 g, Fiber 4.1 g, Protein 17.4 g, SaturatedFat 4 g, Sodium 337.4 mg, Sugar 3.4 g

SPICY VEGETABLE SOUP



Spicy Vegetable Soup image

A soup that hits the spot no matter what time of year. You can add as many types of vegetable as you like. Cooking the raw vegetables with the oil and spices before you add any type of broth intensifies the flavor of the soup. Store bought broth works fine. Need to consider salt content when using store bought broth.

Provided by LOUISE GOLDEN

Categories     Stocks

Time 2h30m

Yield 10-12 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 diced onion
5 potatoes (about 2 cups diced)
2 carrots (about 1 cup diced)
celery (about 1 cup chopped)
14 1/2 ounces green beans
2 cups frozen corn
8 ounces fresh spinach
14 1/2 ounces petite diced tomatoes
10 ounces Ro-Tel diced tomatoes with peppers
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon black pepper
2 teaspoons salt
2 bay leaves
6 -8 cups chicken stock or 6 -8 cups beef stock

Steps:

  • Begin first by dicing raw vegetables into required amounts making sure they are pretty much the same size.
  • In a large stock pot saute onion in vegetable oil.
  • Add carrots, potatoes, celery, spinach and all the spices(salt,chili powder, garlic salt, black pepper) cook until tender.
  • Add diced petite tomatoes and Ro-tel tomatoes with green chilies,.
  • corn, green beans, bay leaves and stock.
  • Add water if needed.
  • Bring to a boil and then simmer for two to three hours.
  • The last hour simmer with a lid on stock pot.

Nutrition Facts : Calories 215.7, Fat 3.8, SaturatedFat 0.8, Cholesterol 4.3, Sodium 803.9, Carbohydrate 39.7, Fiber 6.4, Sugar 6.4, Protein 8.9

BUTTERNUT CHICKEN AND BANANA SOUP



Butternut Chicken and Banana Soup image

I know . . . bananas? But they cut the spicy and add a cool sweet morsel of surprise goodness to the hearty stew. I serve it with biscuits or naan bread, depending on whether we are feeling cultured or down-home!

Provided by Shannon AndBarrett Satterlee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h15m

Yield 12

Number Of Ingredients 13

2 tablespoons coconut oil
6 skinless, boneless chicken breast halves, cut into chunks
2 cups chopped celery
½ cup chopped red onion
2 tablespoons curry powder
4 cloves garlic, minced
4 cups chicken broth
2 cups water
1 (15 ounce) can light coconut milk
2 cups butternut squash cubes
2 (10 ounce) cans diced tomatoes with green chile peppers
¾ cup sweetened shredded coconut
2 firm bananas, thickly sliced

Steps:

  • Melt coconut oil in a large pot over medium-high heat. Saute chicken in hot oil until browned completely, about 5 minutes; add celery, onion, curry powder, and garlic and continue to saute until the onion is tender, 8 to 10 minutes more.
  • Pour chicken broth, water, and coconut milk into the pot; add butternut squash, diced tomatoes with green chile peppers, and coconut. Bring the liquid to a boil, reduce heat to medium-low, and cook the soup at a simmer until the squash is soft, about 40 minutes.
  • Stir sliced bananas into the soup; simmer until soft, about 5 minutes more.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 14.5 g, Cholesterol 30.9 mg, Fat 8.4 g, Fiber 2.7 g, Protein 13 g, SaturatedFat 5.6 g, Sodium 567.4 mg, Sugar 5.6 g

SPICY BLACK BEAN VEGETABLE SOUP



Spicy Black Bean Vegetable Soup image

Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
1 clove garlic, minced
2 carrots, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups vegetable stock
2 (15 ounce) cans black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn
¼ teaspoon ground black pepper
1 (14.5 ounce) can stewed tomatoes

Steps:

  • In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
  • Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 26.9 g, Fat 3.4 g, Fiber 7.8 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 683.4 mg, Sugar 4.3 g

BANANA PEPPER SOUP



Banana Pepper Soup image

DH had this soup at a restaurant well before I had, and he loved it so much he took me there to taste it so I could re-create it at home. This is a very spicy soup, but could be made less spicy by substituting with a few yellow peppers (green throws the color off). Taste test your peppers as you're cutting them, the soup is bland if they're not hot. Serve with fresh bread and a beverage. I have also had a similar recipe using ground pork sausage, it was good- but I prefer the meat-less version. You can substitute something like yogurt for cream, but it changes the flavor and texture a bit.

Provided by CarrieM5323

Categories     Peppers

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
4 ounces cream cheese, cubed
1 1/2 cups chicken stock (reserve 1/2C)
6 ounces heavy cream (optional)
7 -9 banana peppers
1/2 medium onion
2 -3 garlic, cloves- crushed to remove skin
8 ounces parmesan cheese, freshly grated
salt and pepper
8 ounces flour, and water for thickening

Steps:

  • In a large skillet heat 2tsp olive oil, coarsely chop onion, and lightly saute them with garlic for about ten minutes.
  • While sauteing: halve, clean and coarsely chop banana peppers.
  • Add peppers and 1C chicken stock to pan, stir everything in and allow it to start to steam.
  • Add to blender or food processor and puree with cream cheese and cream for several minutes, until smooth.
  • Return to a deep pan, bring to near boil and thicken by SLOWLY adding cornstarch/water mixture until desired consistency is obtained. It should be just a touch thinner than chowder.
  • Keep stirring.
  • Use remaining chicken stock if you over-thicken it. Keep just below a boil for a few moments, stirring constantly.
  • Add Parmesan- then salt and pepper to taste.
  • Serve and Enjoy.

SOUTH AFRICAN PUMPKIN SOUP WITH BANANA AND CURRY



South African Pumpkin Soup with Banana and Curry image

This dairy-free soup is smooth and delicious. It's made with pumpkin and banana in a creamy curry-spiced soup base. Enjoy during the cold winter months.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Pumpkin Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 18

1 ½ pounds pumpkin, peeled and cubed
4 tablespoons olive oil, divided
2 tablespoons brown sugar
2 tablespoons honey
1 ripe banana
1 small onion, finely chopped
1 carrot, chopped
1 stalk celery, chopped
1 clove garlic, finely chopped
1 teaspoon medium curry powder
½ teaspoon ground coriander
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 cup coconut milk
1 cup chicken stock
salt to taste
freshly ground black pepper
1 lime, juiced, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine pumpkin, 2 tablespoons olive oil, sugar, and honey in a bowl. Pour into a baking dish. Place unpeeled banana in a second smaller baking dish.
  • Bake both pumpkin and banana in the preheated oven until pumpkin has softened and is lightly brown, 20 to 30 minutes.
  • Meanwhile, heat remaining olive oil in a large pot over medium-low heat and cook onion, carrot, and celery until soft, 5 to 10 minutes. Add garlic, curry powder, coriander, nutmeg, and cinnamon; mix to combine. Cook for another 3 to 5 minutes.
  • Peel banana. Add banana flesh, pumpkin, coconut milk, and chicken stock to the pot and simmer 5 to 10 minutes. Puree soup using a stick blender until smooth. If desired, thin soup with more stock or hot water. Season with salt, pepper, and lime juice.

Nutrition Facts : Calories 258.2 calories, Carbohydrate 27.4 g, Cholesterol 0.1 mg, Fat 17.5 g, Fiber 2.7 g, Protein 2.7 g, SaturatedFat 8.5 g, Sodium 161.5 mg, Sugar 15.5 g

SPICY BANANA SOUP



Spicy Banana Soup image

Bananas with a kick to it. I had this at a friends house it was really quite tasty. Very easy and quick to make.

Provided by Marlitt

Categories     Oranges

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 onion
1 chili pepper
2 tablespoons sunflower oil
1/2 cup orange juice
1 teaspoon orange zest
2 cups vegetable broth (I used bouillon and water)
1/2 cup ketchup
3 bananas (ripe unblemished)
3 tablespoons grated unsweetened coconut

Steps:

  • Peel and dice onion.
  • Clean and dice the chili pepper.
  • Heat 1 Tbsp oil in a meium sauce pan and sauté onion and pepper until soft but don't brown.
  • Add orange juice, zest, and 2 cups vegetable broth.
  • Stir in the ketchup.
  • Cover pot bring to boil, low heat to medium and cook for 5 minutes.
  • Add two of the bananas to the soup and puree.
  • In a dry frying pan roast the grated coconut, until lightly browned, then let cool slightly on a plate.
  • Peel and slice the last banana, coat with the coconut by pressing the banana slices slightly and turning then pressing again.
  • In a frying pan heat 1 tbsp oil, then fry the coated banana slices on both sides.
  • To serve laddle the soup into bowls then float the fried banana slices on top, sprinkle any left over coconut on top. Can garnish with finely sliced chili pepper rings and fine herbs.
  • Enjoy.

Nutrition Facts : Calories 308.2, Fat 15, SaturatedFat 7.2, Cholesterol 1.2, Sodium 746, Carbohydrate 43.9, Fiber 5, Sugar 24.4, Protein 4.4

SPICED VEGETABLE AND BANANA SOUP



Spiced Vegetable and Banana Soup image

This is one of the best soups I have ever made. It has a wonderful and complex flavour. I highly recommend it. From Bon Appetit. I did not use canned pumpkin but made my own puree in the microwave.

Provided by Wendys Kitchen

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/2 tablespoons butter
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped ripe banana
1/2 onion, chopped
1 garlic clove, minced
1 bay leaf
1 whole clove
5 cups low sodium chicken broth
2 cups canned pumpkin puree
3/4 cup light coconut milk
1/4 cup sweetened condensed milk
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon crumbled dried sage
1/4 teaspoon ground allspice
1/4 teaspoon yellow curry powder
1/4 cup chopped fresh cilantro

Steps:

  • Melt butter in heavy large pot over medium-high heat.
  • Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes.
  • Discard bay leaf.
  • Transfer mixture to processor and blend until smooth.
  • Return mixture to pot. Add broth and all remaining ingredients except cilantro.
  • Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly.
  • Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.).
  • Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.

Nutrition Facts : Calories 105.6, Fat 4.2, SaturatedFat 2.3, Cholesterol 9, Sodium 88.3, Carbohydrate 14.6, Fiber 1.3, Sugar 8.5, Protein 4.5

BANANA SOUP!



Banana Soup! image

A chilled soup that is creamy and smooth! Great for a hot summer day! African origin, but bananas grow in the tropics and so this recipe is Caribbean and Southern too!

Provided by Sharon123

Categories     Breakfast

Time 5m

Yield 2 serving(s)

Number Of Ingredients 5

2 cups milk
1/2 cup heavy cream
2 large ripe bananas
1/4 teaspoon nutmeg
1/2 tablespoon lemon juice

Steps:

  • Combine all ingredients in a blender and process until very smooth. Chill in the fridge for about 1/2 hour. Serve in bowls and enjoy!

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