Spicy banana soup

Ingredients for 2 servings:

• 4 banana(s), overripe
• 400 ml coconut milk
• 2 small onions
• 4 tbsp peanut butter
• 300 ml vegetable stock
• 2 tbsp rapeseed oil
• 1 chili pepper(s), alternatively chili flakes
• 1 tsp turmeric powder
• ½ lemon(s), juice
• salt and pepper
• e.g. mint
• e.g. kernels or nuts

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple, vegan and delicious

Peel and slice the onions, sauté them in rapeseed oil with the chopped chili. Slice the peeled bananas and add them to the onions. Sprinkle with turmeric and sauté briefly. Deglaze the bananas with the vegetable stock, coconut milk, and lemon juice. Bring the liquid to a boil briefly, then simmer over low heat for five minutes. Finally, stir in the peanut butter and puree. Season with salt and pepper and serve. Tips: I use homemade vegetable paste. I also use chili paste. This gives every dish its own special flavor. I often use bananas for sweetening. I use them in pancakes, smoothies, or banana milk. Banana bread is also a great way to use up leftovers. Health tips: Bananas are rich in potassium and magnesium. These support heart health. Vitamins A, C, K, and B vitamins support our immune system. Bananas also help regulate digestion because their high pectin content binds water in the body. Very ripe bananas help with constipation. They also relieve heartburn.