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Banana Coconut Soup

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Total Time (Minutes)
40
Difficulty
2
Servings
4
Ingredients
12
Total Prep Time: 15 Minutes
Calories Per Serving: 270
Nutrients

Nutrition Facts

Serving Size 312g

Amount per serving
Calories 270 Calories from fat: 180
% Daily Value*
Fat 20 g 31 %
Saturated 13 g 65 %
Trans 0 g
Cholesterol 0 mg 0 %
Sodium 2030 mg 85 %
Carbohydrate 22 g 7 %
Fiber 4 g 16 %
Sugars 10 g
Protein 4 g
Vitamin A 4 %
Vitamin C 70 %
Calcium 4 %
Iron 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1/4 cup sliced DOLEĀ® Green Onions
  • 1 large DOLE Banana, sliced, divided
  • 2 garlic cloves, sliced
  • 1 tablespoon canola oil
  • 1 1/2 cups low sodium vegetable broth
  • 3/4 cup lite coconut milk
  • 2 tablespoons reduced sodium soy sauce
  • 1/2 tablespoon sugar
  • 1/4 teaspoon black pepper
  • 1 lime sliced or quartered
  • 1 large fresh red chile, sliced diagonally
  • fresh cilantro for garnish

Directions

  1. Sauté green onions and garlic in oil in medium saucepan until tender, 3 to 5 minutes.
  2. Add vegetable broth, coconut milk, soy sauce, sugar and pepper; bring to boil. Reduce heat; simmer 5 to 8 minutes. Cool slightly.
  3. Pour into blender or food processor container. Add 3/4 banana sliced and red chile. Cover; blend until smooth.
  4. Return soup mixture to saucepan; add remaining 1/4 banana sliced and chile; heat through. Garnish each serving with lime and cilantro, if desired.
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Banana Coconut Soup Prep Time: Cook time: Serves: 4
Nutrition facts: 270 Calories, 20 grams fat
Ingredients: 1/4 cup sliced DOLEĀ® Green Onions, 1 large DOLE Banana, sliced, divided, 2 garlic cloves, sliced, 1 tablespoon canola oil, 1 1/2 cups low sodium vegetable broth, 3/4 cup lite coconut milk, 2 tablespoons reduced sodium soy sauce, 1/2 tablespoon sugar, 1/4 teaspoon black pepper, 1 lime sliced or quartered, 1 large fresh red chile, sliced diagonally, fresh cilantro for garnish, Directions:Sauté green onions and garlic in oil in medium saucepan until tender, 3 to 5 minutes.Add vegetable broth, coconut milk, soy sauce, sugar and pepper; bring to boil. Reduce heat; simmer 5 to 8 minutes. Cool slightly.Pour into blender or food processor container. Add 3/4 banana sliced and red chile. Cover; blend until smooth.Return soup mixture to saucepan; add remaining 1/4 banana sliced and chile; heat through. Garnish each serving with lime and cilantro, if desired.