Sopa De Platano Plantain Soup
Warm, comforting, and richly textured, Sopa de Plátano, or Plantain Soup, is a delicious celebration of Latin American flavors. This easy-to-make recipe stars green plantains, which lend their natural starchiness to create a velvety, creamy consistency without the need for cream. Aromatics like garlic, onion, celery, and carrot build a flavorful base, while spices such as cumin and oregano add depth and warmth. A splash of lime juice brightens the dish, and a sprinkle of fresh cilantro makes the perfect garnish. Ready in just 50 minutes, this hearty soup is perfect for a cozy dinner or as an enticing starter. Whether you're searching for plantain soup recipes, Latin-inspired comfort food, or gluten-free dinner options, this vibrant dish will transport your taste buds straight to the tropics!
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Recipe Information
Ingredients
- 3 whole green plantains
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced celery stalk
- 1 medium, peeled and diced carrot
- 6 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons, chopped (for garnish) cilantro leaves
Instructions
Peel the green plantains by carefully slicing down their length with a knife and removing the peel. Slice the plantains into 1-inch thick rounds.
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, stirring until softened and translucent.
Add the minced garlic, celery, and carrot to the pot. Sauté for another 3-4 minutes, stirring frequently, until the vegetables are slightly softened.
Stir in the ground cumin and dried oregano, and cook for 1 more minute to release the aromas of the spices.
Add the plantain slices to the pot, followed by the chicken or vegetable broth. Stir to combine.
Add the bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the plantains are very tender.
Remove the bay leaf and carefully transfer the soup to a blender in batches. Blend until smooth and creamy, or use an immersion blender directly in the pot.
Return the blended soup to the pot and stir in the lime juice. Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the soup into bowls, garnish with chopped cilantro, and serve hot. Enjoy!
Nutrition Facts
Calories |
307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1802 mg | 78% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 28.1 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
