Sopa de Plátano Verde (Vegan Green Plantain Soup)

Sopa de Plátano Verde (Vegan Green Plantain Soup)

Sopa de Plátano Verde also known as Green Plantain Soup. My version is a vegan friendly Cuban style soup, that is starch enriched, thick and velvety smooth.

Course Appetiser

Cuisine Cuban

Prep Time 25

Cook Time 40

Total Time 1 5

Servings People

Calories 181kcal

Author Charla

Ingredients

3 green plantains sliced
2 tablespoon olive oil (28g)
1 small onion chopped
4 garlic cloves minced
1 medium carrot chopped
½ red bell pepper
½ green bell pepper
2 celery stalks sliced
½ teaspoon cumin (1g)
1 tablespoon cilantro (0.4g) (dried or fresh coriander)
¼ teaspoon garlic granules (0.75g)
6 cups vegetable broth (1.42 litres)
1 bay leaf
pink salt and black pepper to taste

Instructions

To bake the plantain

Preheat the oven at 180C/356F.
Line a baking tray with parchment paper, coat with oil and set aside.
Slice both ends of the plantain and then discard.
Score the plantain lengthways (not too deep).
Use your thumb to peel away the skin and discard.
Slice the plantain and repeat the above steps with the other 2 green plantain.
Arrange the sliced plantain on the baking tray and coat the tops with oil.
Bake the plantain for 20 minutes or until lightly golden.
Once baked set aside to cool.

To make the soup

On medium heat in a medium sized saucepan, heat the olive oil.
Saute the onion and garlic until soft and translucent.
Add the carrot, celery and bell peppers and cook for a further 5 minutes.
Season with the cilantro, cumin and garlic granules.
Pour the vegetable broth into the saucepan and add the bay leaf.
Bring the saucepan to a rolling boil then reduce the heat to medium-low and simmer with lid for 5-7 minutes.
Remove the broth from the stove, discard the bay leaf and transfer into a blender along with the baked plantain (you may need to do this in batches).
Blitz the soup into a smooth consistency.
Add more vegetable broth if you want a thinner consistency in soup.
Add pink salt and black pepper to taste.

Notes

You can purchase green plantain (platano verde) from any neighbourhood or supermarket that is frequented by African/Caribbean or Latinos.
Refrigerate any leftover soup for 3- 4 days.
This is the recipe that I use for the Vegetable Broth.
I highly recommend baking rather than frying the plantain first as a healthier option.
If the consistency of the soup is too thick for your likening have some more broth on standby and add more once you have pureed it.
If you don't care for the taste of cumin then use adobo seasoning instead.
You may need to puree the soup in batches.
You will need a powerful blender or hand blender to puree the soup.
DON'T use YELLOW plantains you need GREEN ones.
The soup may thicken some more as it cools down so thin out some more if needed.

Nutrition