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.
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
45 minutes
Ingredients
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.