Moroccan Spiced Banana Soup

A little bit crazy but a lot good!

Serves 6

1 onion, diced
2 tbsp vegetable oil
2 tsp ground coriander
½ tsp ground cinnamon
1 tsp ground cardamom
½ tsp red chili flakes
1 potato or sweet potato, peeled and chopped
1 large carrot, peeled and chopped
2 tbsp My Secret Kitchen Saffron Tagine Paste
2 litres chicken or vegetable stock
2 large ripe bananas
salt to taste
My Secret Kitchen Szechuan Pepper Pot to taste
My Secret Kitchen Balsamic Reduction to garnish
fresh coriander to garnish


In a large saucepan, fry the onion in the vegetable oil until translucent but not browned. Add the spices, carrot and potato and stir together and fry gently for a further minute. Add the tagine paste and the chicken or vegetable stock. Bring the boil and simmer gently for 20 minutes or until the vegetable are soft. Slice the bananas into the soup and simmer for a further 5 minutes with the lid on.

Process with a hand blender or liquidiser until very smooth. Season to taste with salt and Szechuan Pepper Pot.

Serve garnished with a swirl of Balsamic Reduction and roughly chopped fresh coriander and the duck and fig rolls.