Plantain Soup

"I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains."
 
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Ready In:
1hr 20mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Heat oil in large saucepan over medium heat.
  • Add onions, carrots, celery and garlic.
  • Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.
  • Add 4 cups of chicken stock/broth and bring to boil over high heat.
  • Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
  • Season with salt and pepper.
  • Return to boil.
  • Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.
  • Remove and discard bay leaf.
  • Transfer half the soup to blender; puree until smooth.
  • Return to the pan.
  • If soup is too thick, add a little more stock/broth.
  • Season with more salt/cumin if desired.

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Reviews

  1. This is an incredible stew! I say stew, because it is a stew much more than a soup, so for those of you who like thin soups, be warned, but nevertheless try it. The creator is right about being sure to use green plantains, and making it with potatoes tastes great, although I prefer the plantain version. Everything is a great consistency, including the plantains. I like to double the cumin and garlic however, because I like both spices, and even though pepper and my tongue don't get along, I like to make this a tad spicy. Also, I double the carrot and celery. I find this makes it a richer soup without affecting the taste plantains add to it. Last thing, I'm vegan, and so I make the simple substitution of mock chicken stock, or vegetable stock. This has become one of my go-to soup recipes. Great job!
     
  2. The recipe is great, but I am Chilean and we do not have plantain in Chile. Plantain are coming from tropical countries and Chile is not tropical at all. The first time I saw a plantain was here in USA.
     
  3. This was good, the only thing I would make different is to grate the plantain and shape it into balls. When sliced and cooked plantaing tends to get hard. When shaped into balls it gets a better consistency, more soft and retains flavor better.
     
  4. This soup is wonderful! My family loved it! I have now made it multiple times, varying it up a little each time. Tonight I made it with potato (because I didn't have plantain). I also added some leftover grilled chicken and corn. It was a big hit with all eight of my siblings, as well as my parents. Definitely going to make this over and over. Thanks!
     
  5. I loved the texture and consistency of this soup, so silky with chunks just the right firmness/softness. I've never used plantains before. This soup got 4 stars (the texture is really to die for!) because I felt it was a bit bland. I used 1/2 Tbsp. cumin by accident and it wasn't too much. But, the soup needs something more, I don't know what since I'm not a real cook.
     
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RECIPE SUBMITTED BY

<p><span style=color: #ff00ff;><strong><img title=Cool src=/tiny_mce/plugins/emotions/img/smiley-cool.gif border=0 alt=Cool />&nbsp;<span style=color: #000000;>Hi! Im Angela and I am 32. I have a brilliant and beautiful 11 yr old son. He is the best thing that ever happened to me!&nbsp;</span></strong></span></p>
 
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