Plantain Soup Recipe

Name: Plantain Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 2 celery finely chopped; 1 onion small, finely chopped; 1 carrot finely chopped; 2 garlic minced; 5 cups chicken stock; 2 green plantains peeled and diced; 6 tablespoons chopped fresh cilantro; 1 teaspoon ground cumin; 1 bay leaf; salt; freshly ground black pepper

Servings: persons

2 teaspoons olive oil
2 celery finely chopped
1 onion small, finely chopped
1 carrot finely chopped
2 garlic minced
5 cups chicken stock
2 green plantains peeled and diced
6 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 bay leaf
salt
freshly ground black pepper

1
In a large saucepan, heat oil over medium heat.
2
Add celery, onions, carrots, and garlic, and sautee for 3 to 4 minutes, or until softened.
3
Pour in stock and bring to a boil.
4
Add plantains, 4 tablespoons cilantro, cumin and bay leaf.
5
Return to a boil.
6
Reduce heat to low, cover and simmer gently for 40 to 50 minutes, or until the plantains are very tender.
7
Discard the bay leaf.
8
With a slotted spoon, scoop out 1 cup of solids and place them in a food processor or blender.
9
Puree, add some of the cooking liquid, if nee

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons olive oil, 2 celery finely chopped, 1 onion small, finely chopped, 1 carrot finely chopped, and more.

Yes, Plantain Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Plantain Soup

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