Plantain Soup

Before this recipe I had never used plantains before. There were just something that I knew looked like bananas that I always walked past in the grocery store. 

What are Plantains? 

Plantains are a close relative of the banana, but plantains are starchier, more versatile in cooking, and contain less sugar. Plantains are also typically not eaten raw. 

Just in case you’re like me and don’t know about this yummy fruit here’s some facts:

• Plantains are a great source of potassium 
• Help regulate the digestive system
• Can boost your immune system
• Promote healthy brain function
• Source of magnesium 

Green plantains, such as the ones used in this recipe, are the starchiest and are similar to a potato. The riper that plantains get, the sweeter they are and each can be prepared differently. 

Needless to say, I won’t be passing up on this tropical fruit any longer. 

Print Recipe

Plantain Soup

This plantain soup is a hearty helping of flavor. If you're in the mood for something a little different, try this out for a more tropical spin.

Prep Time

15 minutes

Cook Time

45 minutes

Servings

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup chopped onion
• 1/2 cup chopped carrot
• 1/4 cup chopped celery
• 2 large cloves garlic
• 4 cups vegetable broth
• 1/2 cup water
• 2 green plantains peeled, quartered length-wise, and thinly sliced
• 1 tsp ground cumin
• 1/2 tsp Salt to taste
• 1 bay leaf

Prep Time 15 minutes Cook Time 45 minutes Servings Ingredients 1 tbsp extra-virgin olive oil 1 cup chopped onion 1/2 cup chopped carrot 1/4 cup chopped celery 2 large cloves garlic 4 cups vegetable broth 1/2 cup water 2 green plantains peeled, quartered length-wise, and thinly sliced 1 tsp ground cumin 1/2 tsp Salt to taste 1 bay leaf

Instructions

1. In a medium stock pot, heat the oil over medium heat
2. Add the onion, carrot, and celery and cook until softened- about 5 minutes
3. Add the garlic and cook, stirring constantly, about 1 minute
4. Add the broth and water and bring to a boil over high heat
5. Add the plantains, cumin, salt, bay leaf, and ground pepper to taste; return to a boil
6. Reduce heat to medium-low and simmer gently, uncovered, stirring occasionally, until plantains are tender- this will take about 45 minutes
7. Remove the bay leaf
8. Transfer half of the soup to a food processor or blender and blend until smooth
9. Return soup to the pot and reheat as necessary

Recipe Notes

The original recipe for this was from the book The Tropical Vegan Kitchen by Klein. There are a ton of recipes in here so check it out. 

The original recipe called for a cup of fresh cilantro. I don't like cilantro, but if you do you can include it here. 

Also if you don't use green plantains for this recipe the soup may end up being too sweet for your liking.