1 leek, thinly sliced

2 tablespoons (30 ml) butter

6 green bananas, peeled and sliced (see note)

1 teaspoon (5 ml) ground turmeric

5 cups (1.25 litres) chicken broth

1 can 14 oz (398 ml) coconut milk

Salt and pepper

In a saucepan, soften leek in butter. Add bananas and turmeric and sauté for about 5 minutes. Add broth and coconut milk. Bring to a boil and simmer gently for about 30 minutes or until bananas are tender. In a blender, purée until smooth. Add broth, if needed. Season with salt and pepper. Keep warm.

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