Soups
Sopa de Plátano
Ingredients
- - 2 medium Green plantains, peeled and grated
- - 1.5 l (6 cups) Chicken broth
- - 1 small Onion, finely diced
- - 3 Garlic cloves, minced
- - 1 medium Tomato, diced
- - 0.5 medium Green bell pepper, diced
- - 30 ml (2 tbsp) Olive oil
- - 0.5 tsp Ground cumin
- - 1 tsp Fine sea salt
- - 2 tbsp Fresh cilantro, chopped
Method
- Heat the olive oil in a large saucepan over medium heat and sauté the onion, garlic, tomato and green pepper until softened, about 6 minutes.
- Add the cumin and stir for 30 seconds until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Gradually stir in the grated plantain, whisking to prevent clumping, and simmer for 15 minutes until thickened.
- Season with salt and adjust consistency with a little water if too thick.
- Ladle into bowls and garnish with fresh cilantro before serving.
Introduction: Sopa de Plátano is a comforting plantain soup, typically made with green plantains grated or sliced into a savoury
chicken broth, and is often the dish Cuban families turn to as a gentle, restorative meal during illness or cooler
weather.
Cultural Background: Sopa de Plátano is a comforting plantain soup, typically made with green plantains grated or sliced into a savoury
chicken broth, and is often the dish Cuban families turn to as a gentle, restorative meal during illness or cooler
weather. It reflects the plantain's versatility beyond frying, showing its place equally at home in a simmered broth.
Tips: Grate the plantain directly into the hot broth in small amounts to avoid the shreds clumping together. The soup will continue to thicken as it sits, so serve slightly looser than desired final texture.
Variations: A version with small chunks of chicken added makes this a fuller one-pot meal. Some cooks add a splash of coconut milk for a creamier eastern Cuban-style variation. Substitute vegetable broth for chicken broth for a fully vegan version; no other changes required.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring often, adding water to loosen if needed.
Nutrition: Per serving: 190 kcal, 8g protein, 28g carbohydrates, 6g fat, 3g fibre, 640mg sodium.
FAQs
Q: Can I use vegetable broth instead?
A: Yes, this makes the soup vegetarian while keeping the same method.
Q: Why did my soup turn gluey?
A: Over-thickening happens if the grated plantain is added all at once; add gradually while stirring.