• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Plantain Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 2 ts Olive oil
  • 2 Celery,; finely chopped
  • 1 sm Onion,; finely chopped
  • 1 lg Carrot,; finely chopped
  • 2 Garlic,; minced
  • 5 c Chicken stock
  • 2 Green plantains; peeled and
  • -diced
  • 6 tb Chopped fresh cilantro
  • 1 ts Ground cumin
  • 1 Bay leaf
  • Salt and freshly ground
  • -black pepper; to taste


In a large saucepan, heat oil over medium heat. Add celery, onions,
carrots, and garlic, and saut锚 for 3 to 4 minutes, or until softened. Pour
in stock and bring to a boil. Add plantains, 4 tablespoons cilantro, cumin
and bay leaf. Return to a boil. Reduce heat to low, cover and simmer gently
for 40 to 50 minutes, or until the plantains are very tender. Discard the
bay leaf. With a slotted spoon, scoop out 1 cup of solids and place them in
a food processor or blender. Puree, add some of the cooking liquid, if
needed, and return to the soup. Re-heat, if necessary, and season with salt
and pepper. Garnish with the remaining 2 tablespoons cilantro.

NOTES : A stick-to-your ribs soup for a rainy day. Most Caribbean cooks
puree all the ingredients after simmering, but I find that leaving some of
the plantains in chunks gives the dish more character. Serves 4

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