Plantain Soup

READY IN: 1hr 20mins
Recipe by Ang11002

I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains.

Top Review by heckler0077

This is an incredible stew! I say stew, because it is a stew much more than a soup, so for those of you who like thin soups, be warned, but nevertheless try it. The creator is right about being sure to use green plantains, and making it with potatoes tastes great, although I prefer the plantain version. Everything is a great consistency, including the plantains. I like to double the cumin and garlic however, because I like both spices, and even though pepper and my tongue don't get along, I like to make this a tad spicy. Also, I double the carrot and celery. I find this makes it a richer soup without affecting the taste plantains add to it. Last thing, I'm vegan, and so I make the simple substitution of mock chicken stock, or vegetable stock. This has become one of my go-to soup recipes. Great job!

Ingredients Nutrition


  1. Heat oil in large saucepan over medium heat.
  2. Add onions, carrots, celery and garlic.
  3. Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.
  4. Add 4 cups of chicken stock/broth and bring to boil over high heat.
  5. Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
  6. Season with salt and pepper.
  7. Return to boil.
  8. Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.
  9. Remove and discard bay leaf.
  10. Transfer half the soup to blender; puree until smooth.
  11. Return to the pan.
  12. If soup is too thick, add a little more stock/broth.
  13. Season with more salt/cumin if desired.

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