Green Plantain Soup (Sopa de Plátano Verde) with Plantain Chips
Green Plantain Soup with Plantain Chips contains three textures of plantain and bursts with flavor because of the addition of avocado, lime juice and cilantro. The recipe is vegan and gluten-free.
Equipment
- hand blender
Ingredients
- 2 tbsp sunflower oil
- 1 small white onion, chopped
- 2 cloves of garlic, chopped
- 1 small leek, chopped (or use 2 scallions)
- 1 tsp "condimento completo" (replace with a mix of turmeric, paprika, cumin, onion powder)
- 1 tsp cumin powder
- salt and pepper
- 1,5 green plantain (1 plantain you cut into cubes, the other half you grate finely)
- 1 big red potato, peeled and in cubes
- 140 g green peas (fresh or frozen)
- 2 l water
- 2 branches cilantro
Optional
- 1 tbsp nutritional yeast
- 1 cube of vegetable bouillon
- 1 tsp vinegar
Serve with
Plantain chips
- 1/2 green plantain, with a peeler cut into thin "coins" (or use store bought chips)
- vegetable oil for frying
- salt
Toppings
- 1 big and ripe avocado, sliced or in cubes
- juices of 2 limes
- handful of chopped cilantro
Instructions
Prepare soup
- Cook onion, garlic and leek or scallions in 1 tbsp of oil for 3-5 minutes until soft
- Add spices, pepper and salt and cook for an additional 2 minutes until fragrant. Add the finely grated plantain, 2 L of water and the rest of the oil. This is also the moment where you can add the optional additional flavor makers such as a vegetable bouillon cube, nutritional yeast and vinegar. Bring to a boil, turn low and let simmer for 10 mins until the plantain is cooked.
- Using a hand blender, puree the soup until smooth
- Add cubes of potato, chunks of plantain, green peas and cilantro. Season again. Bring to a boil, turn low and simmer until the vegetables are cooked (20-25 minutes)
Plantain chips
- In the meantime, make the plantain chips (if using). Using a peeler, thinly slice 1/2 plantain into chips of a coin-like shape
- Heat up a layer of vegetable oil in a frying pan. Fry plantain chips for 3-5 minutes until golden. They don't need to turn brown, a light golden color is enough. Drain excess oil by placing them on paper towels. Salt
Assemble soup
- When the soup is ready, ladle into 4 bowls. Top with cubes of avocado, lime juice and sprinkles of cilantro. Place plantain chips on top, or if you want them to stay crispy, serve on a separate plate
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