Grandparents talking about the benefits of banana stem (vaazha pindi) soup was a regular affair in Malayali households in the past.
Not only did they educate youngsters on how the stem's fiber content can help with acidity, kidney stones, diabetics and the like, they also used to make the yummy soup in the monsoon season.
Funnily enough, you wouldn't even know the delicious soup is made out of banana stem, unless you are familiar with it or someone tells you.
Here's the easy recipe for banana stem soup.
1 banana stem
6 pieces of garlic
1 spoon of butter (optional)
1 stem of spring onion (optional)
1 pinch of pepper
1 drop of apple cider vinegar
Remove the outer layer of banana stem
Cut the stem into small pieces
Slice onions and garlic
Transfer it all into a cooker
Add salt and pepper
Add enough water so that the pieces are submerged
Pressure cook for four or five whistles
Once the soup cools, filter it and keep the water aside
Blend the pieces in a mixer grinder and filter it again
Add apple cider vinegar, chopped spring onion, pepper and butter
Serve it hot