← All recipes

🍽️ Refreshing Banana Yoghurt Soup with Spice Crunch

183 kcal · 30 min · 4 servings

Ingredients

• 0.5 tsp cumin seeds
• 0.5 tsp coriander seeds
• 0.5 tsp curry powder
• 4 curry leaves
• 2 ripe bananas
• 500 g full-fat yogurt
• 300 ml buttermilk
• 1 tbsp lemon juice
• salt
• 1 sprig mint (for garnish)

Instructions

1. 1. Place a frying pan on the stove and set the heat to medium.
2. 2. Add cumin, coriander seeds, curry powder, and curry leaves to the hot pan.
3. 3. Toast the spices until they are fragrant.
4. 4. Remove the pan from the heat.
5. 5. Let the spices cool down completely in the pan.
6. 6. Place the cooled spices into a mortar.
7. 7. Grind the spices into a coarse powder.
8. 8. Peel the bananas.
9. 9. Add the bananas to a blender.
10. 10. Add yoghurt, buttermilk, and lemon juice to the blender.
11. 11. Add salt to the blender.
12. 12. Add one teaspoon of the ground spice mix to the blender.
13. 13. Add about twelve ice cubes to the blender.
14. 14. Blend the ingredients until the mixture is creamy and smooth.
15. 15. Add a little water if the soup is too thick.
16. 16. Taste the soup.
17. 17. Adjust the seasoning as desired.
18. 18. Wash the mint.
19. 19. Shake the mint dry.
20. 20. Cut the mint leaves into thin strips.
21. 21. Divide the cold soup among small plates or bowls.
22. 22. Garnish the soup with the mint strips.
23. 23. Serve the soup immediately.

Nutrition per serving

• kcal: 183
• Protein: 8 g · Fett/Fat: 5 g · Carbs: 24 g