Green Plantain Soup(SOPA DE PLATANO VERDE)

2 Tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 carrot, finely chopped
2 ribs of celery, finely chopped
2 cloves garlic, minced
5 cups chicken broth
2 green plantains, peeled and diced
1 bay leaf
1 teaspoon ground cumin
Salt and freshly ground black pepper, to taste

A Cuban and Caribbean favorite, the plantain does not get enough exposure in everyday American cooking. Plantains are a good source of starch and are often used in some tropical regions in place of potatoes or squash. Hardly any meals are served in Cuban-American households that do not include some sort of plantain dish, whether green or ripe, or even in soup!


Heat the oil in a large heavy saucepan. Cook the onion, carrot, celery and garlic over medium heat until soft, but not brown, about 3 to 4 minutes.

Add the broth and bring to a boil. Add the plantains, bay leaf, cumin, salt and pepper. Return soup to a boil. Reduce heat and gently simmer,
uncovered, until plantains are very tender, 40 to 50 minutes.

Remove and discard the bay leaf. Puree the soup in a blender and return to the pot. If the soup is too thick, thin it with a little bit more broth.

Just before serving, reheat and correct seasonings, adding salt, pepper and cumin, if necessary.

Add a squeeze of lime juice and garnish with a bit of cilantro right before serving.


My Cuban Abuela(Grandmother) would slice thin plantain chips and fry them. She would later grind them in an old-fashioned meat grinder and use these, with chicken stock, to make her soup base.

I prefer to serve this soup fairly thick and creamy with a wedge of lemon or lime to be squirted in the soup by each person.

A very hearty soup under any circumstances, but great if your tummy is not too settled!

Serves 4



Number of Servings: 4

Recipe submitted by SparkPeople user MSCANELA.