So many cultures use the inside core of young banana stems in curries and soups, laksa and stew, it seems a pity that we would not do the same – especially as they grow so prolifically here in the subtropics.

See that little plant growing from the parent plant on the left? That’s the size – or smaller, that I like to use in this recipe.

So next time you chop out a little banana sucker because there are too many, give a thought to making this delicious soup. You wont be disappointed. It has a rich palette of flavours and while it’s spicy, its not too peppery or chilli hot.

I’ve been making this for at least 5 years in different ways, but I think this is the best recipe of all.

And may I say, the banana is such a versatile plant. We use the leaves for wrapping food and lining plates and buffet tables, the stems for soups, the flowers for curry (see my book A Delicious Bunch for a recipe), and the fruit both green and ripe for all sorts of excellent baked, roasted, preserved, jammed and dried goods.

You have to love a plant that can be used in its entirety like that.

And when the plant has finished its life, I push it over and use the trunk in the garden. None of it has to leave the property.

For the Banana Stem Soup you’ll need…

1 small banana stem about 40-50cm long

2 tablespoons olive oil or coconut oil

1 onion

1 bay leaf

1/2 cinnamon stick or 1 teaspoon cinnamon powder

1 teaspoon turmeric

4 cups vegetable stock

2 tablespoons bought or home made laksa paste (I look for the vegan type without fish or prawns)

1/2 cup fresh sweet corn kernels

1/2 cup cooked chick peas

salt and pepper to taste

This is how….

Have to hand, a large bowl of water with added lemon juice or vinegar. You’ll need to drop the banana stem pieces into it as you chop to stop them browning.

You’ll see by looking at the cut diameter of the end, that the banana stem is quite pale and juicy close to its core. We are looking to peel off enough rings so we get to eat just the juicy core which may be 2-4 rings wide. So, to do this, slice down the length of the banana stem into the first layer of rings. Peel off the outer ring. If you don’t feel you’ve got to the juicy pale inner section, peel off another layer or two until the stem  is about 2-4 cm in diameter and crisp and juicy.

Slice the long piece of stem into rounds about 1/2 cm thick and drop them into the acidulated water in the bowl.

Take a large stock pot or soup pot. Add the olive oil or coconut oil, and heat this over moderate heat.

Drain the banana stem pieces in a colander and add to the pot with the oil. Stir to prevent browning.

Add the sliced onion to the pot and cook gently, stirring often,  until the onion has started to become translucent. Add the bay leaf, 1/2 cinnamon stick or  cinnamon powder and turmeric to the pot with the onions and banana stem. Stir one minute then add the  vegetable stock and bring to the boil.

Turn down the heat to a simmer then add the laksa paste, sweet corn kernels and cooked chick peas.

Simmer for 5 to 10 minutes. I’m a bit flexi on this time because all you need is to soften up the banana stem pieces so they are a tiny bit chewy but not too crisp. Cooking time depends on your slice thickness.

Finally, add salt and pepper to taste and serve in bowls. This is a satisfying and wonderfully rich flavoured soup.  Hope you love it as much as we do. It’s a meal changer really.