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Plantain soup

Serves 4 to 6 Servings
Serves 4 to 6 Servings


  • 3 large ripe plantains, sliced cut into 1.5-inch pieces, baked until golden brown
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon small yellow squash, sliced
  • 1 tablespoon small yellow onion, chopped
  • 1 tablespoon carrot, roughly chopped
  • 1 tablespoon celery stalk, chopped
  • 3 cup chicken stock
  • 2 cup low-fat milk
  • 1/4 cup fresh cilantro
  • Preparation

    Baking Directions:

    Make sure you have the following equipment on hand: large stockpot; ladle; baking sheet for the plantains; knife; cutting board; blender.

    In the large stock pot, heat the extra-virgin olive oil over medium heat.

    Add the onion, carrots and celery.

    Sauté for about 2 minutes until slightly softened.

    Add the squash and cook until the vegetables are tender, about 3 minutes, stirring occasionally.

    Add the chicken stock and let simmer for about 10 minutes until all vegetables are softened.

    Turn off and let cool for 10 minutes.

    In the blender place 1 cup of the cooked plantain, 1 cup of vegetables, 2 cups of stock and 1 cup of milk.

    Blend at high speed until smooth.

    Repeat the process until all ingredients are well combined and pureed.

    Place in stockpot over medium-high heat.

    When the soup comes to a boil, reduce the heat to low, cover the pot and simmer for 5 minutes, stirring occasionally.

    Add salt and pepper to taste.

    Serving Directions:

    Serve in shallow soup bowls, and garnish with a sprig of cilantro.


    Make sure the plantain you use is ripe.

    A good option is to use pre-cooked frozen plantains, “platanos maduros.”

    Recipe Tags