Cream of Coconut and Banana Soup Preparation Time: 15 minutes | Cooking Time: 50 minutes 4 medium green bananas (740g) 2 tablespoons olive oil 1 medium brown onion (150g), chopped coarsely 1 clove garlic, crushed 2 cups chicken stock 1 cup coconut milk Preheat oven to moderate. Place whole bananas on oven tray; bake in moderate oven 20-30 minutes or until cooked. Remove skins; reserve bananas.

Heat oil in medium saucepan; cook onion and garlic until onion is soft.

Add stock and coconut milk, bring to a boil; simmer gently, covered, 5 minutes.

Blend or process sotck mixture and bananas until pureed. Return mixture to same pan; simmer until soup is heated through.

Serve soup topped with coriander, if desired.

SERVES 4

TIP: This soup is also delicious served cold. To serve cold, allow the soup to cool to room temperature after cooking, then refrigerate for at least 1 hour.