PLANTAIN SOUP
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.
Provided by Ang11002
Categories Costa Rican
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan over medium heat.
- Add onions, carrots, celery and garlic.
- Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.
- Add 4 cups of chicken stock/broth and bring to boil over high heat.
- Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
- Season with salt and pepper.
- Return to boil.
- Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.
- Remove and discard bay leaf.
- Transfer half the soup to blender; puree until smooth.
- Return to the pan.
- If soup is too thick, add a little more stock/broth.
- Season with more salt/cumin if desired.
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Xasan Axmad
[email protected]I've never made plantain soup before, but this recipe was easy to follow and turned out great! I'll definitely be making it again.
Terri Perkins
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved it!
Demetris Paraskeva
[email protected]I'm not a big fan of plantains, but this soup was surprisingly good. I'll definitely be making it again.
Momina Baloch
[email protected]This soup is so good, I could eat it every day!
BILAL HUSSAIN MUGHAL
[email protected]I'm not sure what I did wrong, but my soup turned out watery. I think I might have added too much liquid.
Shihab Alhasan
[email protected]This soup is perfect for a party. I made a big batch and everyone loved it.
Abiodun Ibrahim
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. It was still delicious!
Mahar Tariq
[email protected]This soup is a bit bland for my taste. I think I'll add some more spices next time.
Prince Hamal
[email protected]I love the creamy texture of this soup. The coconut milk really makes it special.
Jemimah Opata
[email protected]This soup is so easy to make, and it's so good! I've made it several times now, and it's always a hit.
Takeova Records
[email protected]I'm not a fan of spicy food, so I omitted the scotch bonnet peppers. The soup was still delicious, but it lacked a little bit of heat.
Kaiden Lewin
[email protected]This soup is a great way to use up leftover plantains. I always have a few extra plantains lying around, and this soup is the perfect way to use them up.
Owen DiGiovanni
[email protected]I love the versatility of this soup. You can add or remove ingredients to suit your taste. I often add some chopped spinach or kale for extra nutrients.
Charles Chidubem
[email protected]This soup is perfect for a cold winter day. It's hearty and filling, and the spices really warm you up.
Kim Tida
[email protected]I'm allergic to coconut milk, so I used almond milk instead. It turned out just as delicious!
Idahosa Osamede
[email protected]This soup is a staple in my household! I make it at least once a month. It's so easy to make and always a hit with my family and friends.
Mr Meheraj
[email protected]I followed the recipe exactly, but my soup turned out bland. I think I might have used the wrong type of plantains, or maybe I didn't cook them long enough.
Hamza Liaqat ali (Hamza)
[email protected]This soup was easy to make and turned out great! I used chicken broth instead of vegetable broth, and it was still delicious. I also added a bit of cayenne pepper for some extra spice.
Ashaq Ali
[email protected]I'm not a huge fan of plantains, but this soup changed my mind! The plantains were cooked to perfection, and the soup had a wonderful balance of flavors. I'll definitely be making this again.
SARکاR AحSAAN
[email protected]This plantain soup was an absolute delight! The combination of sweet plantains, savory vegetables, and creamy coconut milk created a rich and flavorful broth that warmed my soul. I especially loved the addition of scotch bonnet peppers, which added a