A different way to enjoy plantains

I love plantains. I have had them fried and baked and mushed and mashed.
I have not, however, had them in soup. Until now.
I was looking for a new way to make plantains when I came across this recipe. My first thought was "yuck", but I tried to have an open mind.
Green plantains are hard and starchy, perfect for fried recipes. I didn't think they would work well in a soup, but I hadn't really thought this one through. These green banana like fruits are actually cooked untul they are soft and then run through the blender. Nothing like the fried snacks I had in mind.
This is a chunky soup - like potato soup - not a creamy soup. It's got a unique flavor to go with that different texture.
This is a traditional Caribbean recipe, though there are similar soups made throughout parts of South America and Africa. Make it your own by adding your own spices and changing it to suit your taste.
Plantain Soup
1 tablespoon of extra virgin olive oil
1 small onion, finely chopped

1 carrot, finely chopped

1 celery rib, finely chopped

2 garlic cloves, minced

4 cups vegetable broth

2 green plantains, peeled, quartered lengthwise & thinly sliced

1 bunch of cilantro, stemmed and finely chopped

1 teaspoon cumin

1 bay leaf

Salt and pepper to taste

  • Heat oil in a large saucepan over medium heat.

  • Add the onions, the carrots, the celery and the garlic. Cook, uncovered, for about 4 minutes, or until the onions are soft but not brown.

  • Add 4 cups of vegetable broth and bring to a boil over high heat.

  • Add the plantains, most of the cilantro (save a bit  for garnish), the cumin, and the bay leaf. Season with salt and pepper. Return to a boil.

  • Reduce the heat to medium-low and simmer, uncovered for 40-50 minutes or until the plantains are very tender. Remove and discard the bay leaf.

  • Transfer half the soup to a blender; puree until smooth. Return to the pan.

  • If soup is too thick, add a little more broth. Season with more salt and cumin, if desired.
Vegan.

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