Banana Stem Soup Recipe – Authentic Kerala Style & Easy

Last Updated on 2 months by Neha Deshmukh

Banana Stem Soup Recipe – Authentic Kerala Style & Easy

Hey everyone! If you’re looking for something a little different, incredibly healthy, and bursting with unique flavour, you have to try this Banana Stem Soup. It’s a traditional Kerala recipe that my grandmother used to make whenever anyone was feeling a little under the weather, and honestly, it’s pure comfort in a bowl. I first made this myself when I was craving something light yet satisfying, and it’s been a regular in my kitchen ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Banana Stem Soup isn’t just delicious; it’s a powerhouse of goodness. It’s light, refreshing, and surprisingly easy to make. Plus, it’s a fantastic way to incorporate a superfood – banana stem – into your diet. It’s a little bit unusual, I know, but trust me, the subtle, slightly tangy flavour is addictive! It’s perfect for a light lunch, a starter, or even a cozy evening meal.

Ingredients

Here’s what you’ll need to make this Kerala-style Banana Stem Soup:

• 1 cup banana stem, chopped into cubes (about 150-200g)
• 2 garlic cloves, minced
• 1 small piece of ginger, grated (about 1 inch)
• 0.5 green chilli, finely chopped (adjust to your spice preference!)
• 0.25 teaspoon fennel seeds
• 2 teaspoons coconut oil
• Salt & pepper to taste
• 1 cup water (240ml)
• 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)

Ingredient Notes

Let’s talk ingredients! Banana stem is the star here, and it’s packed with fibre, vitamins, and minerals. It’s known for its digestive benefits and is often used in Ayurvedic medicine.

• Banana Stem: Finding banana stem can be a little tricky outside of India, but I’ll share where to look in the FAQs. Make sure you peel and clean it thoroughly, removing all the fibrous layers.
• Spice Level: Kerala cuisine often has a lovely warmth, but you can totally adjust the green chilli to your liking. My friend, Priya, makes hers with two chillies – she loves the extra kick!
• Coconut Oil: Coconut oil is traditional in Kerala cooking and adds a beautiful aroma and flavour. You can use other oils if you prefer, but coconut oil really elevates the dish.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel and clean the banana stem, removing all those tough, fibrous layers. Then, chop it into bite-sized cubes. This part takes a little patience, but it’s worth it!
2. Heat the coconut oil in a pressure cooker over medium heat. Add the fennel seeds, minced garlic, grated ginger, and chopped green chilli. Sauté for about a minute, until fragrant.
3. Now, add the chopped banana stem and a pinch of salt. Sauté for another minute, letting the flavours mingle.
4. Pour in 1 cup of water, close the pressure cooker, and cook for 3 whistles.
5. Once the pressure has released naturally, strain the cooked ingredients, reserving the water. Don’t throw that water away – it’s full of flavour! Remove the ginger and chilli pieces.
6. Let the cooked banana stem cool slightly, then blend it with the reserved water until smooth. For an extra silky texture, strain the mixture through a fine-mesh sieve.
7. Pour the blended soup back into the pot. Mix the cornstarch with water to create a slurry, then add it to the soup.
8. Simmer the soup over low heat, stirring constantly, until it thickens to your desired consistency. Adjust the salt and add a generous grind of black pepper to taste. Serve hot!

Expert Tips

• Don’t skip the straining step! It makes the soup incredibly smooth and velvety.
• If you don’t have a pressure cooker, you can use a regular pot, but it will take longer to cook the banana stem – about 30-40 minutes, or until tender.
• Taste as you go! Adjust the salt and pepper to your preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your coconut oil is purely coconut oil and doesn’t contain any hidden animal products.
• Adjusting Spice Level: My sister, who isn’t a fan of spice, often omits the green chilli altogether. Feel free to experiment!
• Using Different Types of Oil: While coconut oil is traditional, you can use ghee or vegetable oil if you prefer.
• Health Benefits Focused Variation: Add a pinch of turmeric powder while sautéing the spices for an extra boost of anti-inflammatory goodness. My aunt swears by this!

Serving Suggestions

This soup is lovely on its own, but here are a few ideas to make it a complete meal:

• Serve with a side of warm roti or rice.
• Garnish with a sprinkle of fresh coriander leaves.
• A squeeze of lemon juice adds a lovely brightness.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Is banana stem soup good for weight loss?

Absolutely! Banana stem is low in calories and high in fibre, which can help you feel full and satisfied. It’s a great addition to a healthy weight loss diet.

Can I make this soup ahead of time?

You can definitely make the soup ahead of time! It actually tastes even better after the flavours have had a chance to meld. Just store it in the refrigerator and reheat when ready to serve.

What are the health benefits of banana stem?

Banana stem is a nutritional powerhouse! It’s rich in fibre, potassium, vitamin C, and antioxidants. It’s known to aid digestion, promote gut health, and boost immunity.

Can I use a regular pot instead of a pressure cooker?

Yes, you can! Just simmer the banana stem in water for about 30-40 minutes, or until it’s tender.

Where can I find banana stem?

Banana stem can be found in Indian grocery stores, Asian markets, or sometimes even at farmers’ markets. If you live outside of India, you might need to ask the store owner to order it for you.