So if you trust us enough to try this curried banana soup, please note a couple of things: we use butter and single cream in this recipe, and it still comes in under 300 calories for a lunch. If you're on Slimming World, you'll need to swap your butter for olive oil (though if you use Frylight, I'll do time) and you could maybe swap the single cream for some Philadelphia. I dunno anymore. Frankly, you're better off synning the ingredients, but we've been saying that for years and do you listen? Do you bugger!
We worked this out at around 295 calories per serving.
Ingredients
50g butter
one teaspoon of garlic paste
one large white onion, chopped
one heaped tablespoon of madras powder
120g of basmati rice
1200ml of chicken stock
250g of single cream
two decent sized (ripe) bananas
squirt of lime juice
Instructions
gently fry the onion in the butter until the onion is golden and soft
stir in the garlic paste and cook for a minute more
add the curry powder and stir
add the rice and chicken stock and cook for around twenty minutes on a simmer, until the rice is cooked through
add the cream and bananas and blend the absolute dickens out of it using a hand-blender, but do be careful you don't burn yourself
serve with a squirt of lime juice and those crisps you bought and ate in the car
Notes
Recipe
the banana needs to be ripe - you want those bananas that you're saving for the banana bread that you'll never make
we're using garlic paste because it's handy but you could just mince a clove of garlic if you don't have the paste - but then again, you could do a lot of things if you just believed
this very well may be a soup that you have right there and now - it'll certainly get 'gloopy' if you leave it to sit, but if that happens, just eat it through gently and you'll be cooking on gas
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