Exotic Kale Soup with Turmeric & Banana
We were in Germany last week, and while at one of the hotels, I picked up the Brigitte magazine. I’ve seen it before, skimmed through pages, and I think maybe even purchased one or two, during our 4 years in Germany. However, what surprised me this time was the selection of recipes with interesting combinations of ingredients.
The recipe below has been inspired by one of these recipes, but by no means looks or probably tastes like the original. I’ve made so many changes, I was afraid it wouldn’t taste nicely. But to my surprise, this soup came out delicious! And it’s such an exotic blend of flavours, it’s sure to be a hit at your home too!
Surprisingly Exotic Kale Soup with Turmeric & Banana
Ingredients, for 6
- 500g carrots, peeled and cut into large pieces
- 3 large sweet potatoes
- 1 large onion, cut in fourths
- 1 leek, cut into large pieces
- 3 stalks celery, cut into large pieces
- 3 cloves garlic
- 30g fresh ginger, grated
- 1 tablespoon turmeric
- sea salt, to taste
- 300g kale, rinsed and chopped julienne style
- 2 large bananas, cut into thin slices
- juice of one or two lemons
- 2,5 liters filtered water
- 75g cashew butter
- freshly ground pepper, to taste and for garnish
Prepare all of the vegetables. In a large pot, place the water, turmeric, ginger, carrots, sweet potatoes, onion, leek, celery, and garlic. Add about a teaspoon of sea salt. Cook over medium heat until the vegetables are tender.
Place the sliced bananas in a bowl with the lime juice. Set aside.
Remove from heat, and with a hand blender or in a standup blender, puree all of the vegetables and broth. You want a thin soup, so if necessary add more filtered water. Add the cashew butter and mix well.
Return to heat and add the chopped kale. Cook until the kale is tender. Add sea salt to taste.
When the soup is ready to be served, place in bowls with slices of banana. Sprinkle some freshly ground pepper over the soup and banana.