Green Plantain Soup(SOPA DE PLATANO VERDE)

Green Plantain Soup(SOPA DE PLATANO VERDE)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 204.1
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 637.9 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Green Plantain Soup(SOPA DE PLATANO VERDE) calories by ingredient
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Introduction

a great tummy tamer ! a great tummy tamer !
Number of Servings: 4

Ingredients

    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

Directions

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.

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