Banana Coconut Potato Soup - vegan

A chunky kind of cream soup. That is vegan.

But that only came up when I started writing down the ingredients list here. The soup is very filling and even on a warm day delicious.

Take care not to use blackened bananas. Just the opposit. Don't put the cooked soup in a blender. It will be too fine and resemble baby food. Take a stick blender and get the roughest chunks out of the way. Some seeds added as garnish give more bite to the soup.

Ingredients:

3 large potatoes, 1 onion, 2 spring onions, 2 cloves of garlic, 2 stalks celery

3 firm bananas, do not use ripe ones, otherwise the soup becomes too sweet.

3 tsp coconut oil, 1 tsp coconut curry powder, 1 tsp Java curry powder,  1 tsp tumeric, 1 tsp chili flakes, 1 tsp pepper, nutmeg, 1 tbsp nutricional yeast

1 tbsp veg stock paste and 500 ml hot water, 200 ml coconut milk

Chop onions and garlic, potatoes and celery. Melt the coconut oil in a large pot and toss in the onions and garlic first. Give them 3 min and add the dried spices and let them get some heat. Now in with potatoes and celery. Coat well and pour in the veg stock. Add the nutricional yeast. Bring to a boil and cover and reduce the heat aönd cook for 12 min.

Now add the cut up bananas and the coconut milk. Give them 7 more min. Now potatoes should be soft, check. Add some nutmeg.

Take a stick blender and mash the roughest chunks. Keep small ones as they are. 

Check the seasoning and top with some seeds.