simple ingredients.

So, this is a very popular soup in the small cities and in the interior of Brazil, because bananas are a national fruit, and they're very inexpensive and very versatile! :) So, I advise you to use green bananas, not ripe ones because the soup will taste sweet if the bananas are ripe. If you have any doubts about it, cut it a piece of the banana you intend to use for the soup, cook it in water and salt and try to see if its sweet or not. Hope you like this soup, cuz I'm addicted to it ;)

Enough chitchat! Here is the recipe!


• 3 large green bananas, peeled
• 2 tablespoons vegetable oil
• 1/2 cup of mirepoix (a mix of minced celery, carrots, onions)
• 2 cloves of garlic or 1 teaspoon of garlic powder
• Pinch of black pepper
• 1 tomato, finely chopped
• 2 1/2 cups of water or veggie broth
• Chopped fresh parsley (or any fresh herbs of your preference)
• 1/3 cup of any vegan cream
• 1 tablespoon of Worcester sauce
• Truffle oil or olive oil, parsley and croutons for garnishing
• Salt to taste


  • 1.
    Peel and cut three large bananas
  • 2.
    In medium heat, add the vegetable oil to a pan, add the mirepoix, saute until light gold (approx 10 minutes)
  • 3.
    Add the tomatoes, saute until tomatoes are broken and soft
  • 4.
    Add the sliced bananas, cook for 5 minutes
  • 5.
    Add the vegetable broth and parsley, cook for 20-25 minutes in medium-low simmer
  • 6.
    Pure everything with a blender or a hand mixer
  • 7.
    Add the Worcester sauce and vegan cream
  • 8.
    Adjust the salt and pepper if needed
  • 9.
    Garnish with the parsley, croutons, and olive or truffle oil
  • Print