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Plantain Soup

Plantain Soup
  • Prep 20 min
  • Total 40 min
  • Ingredients 12
  • Servings 6
Make this Latin soup that has plantains, carrots and a whole amount of spices and vegetables. This will make you the star for a perfect dinner. Invite all your friends!

Ingredients

  • 3 tablespoons olive oil
  • 2 garlic cloves, peeled and halved lenghtwise
  • 1 medium onion, chopped (1 cup)
  • 1 medium carrot, peeled and chopped
  • 1 celery stalk, finely chopped (1/4 cup)
  • 3 green plantains, peeled and sliced in 1-inch slices
  • 1 cup vegetable oil
  • 5 to 7 cups Progresso™ chicken broth (from 2 cartons of 32 oz each)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • Ground black pepper, if desired
  • Cilantro leaves, if desired

Directions

  • 1
    Heat oil in 5-qt Dutch oven over medium heat. Stir in garlic and onions. Cook for 2 to 3 minutes or until onion is transparent. Remove from Dutch oven. Stir in carrot and celery until soft on same Dutch oven. On a separate skillet heat oil over medium heat. Stir in plantains in batches; Fry* for 3 to 5 minutes or until soft, reserve some for garnish, if desired. Let plantains pat-dry on paper towels.
  • 2
    In blender, blend in garlic, onion, carrot, celery, plantains, and 4 cups chicken broth (might have to blend in batches). Blend until soft and smooth.
  • 3
    Place in same Dutch oven; stir in mixture from blender. Add cumin and salt. Stir in 1 cup of broth or until desired consistency. Serve. If desired, decorate with plantain slices and cilantro leaves.

  • *If you want, you can boil the plantains on chicken broth until soft instead of frying (then exclude on recipe the 1 cup vegetable oil). Then blend with the rest of the ingredients following step 2.

No nutrition information available for this recipe

  • Make this Latin soup that has plantains, carrots and a whole amount of spices and vegetables. This will make you the star for a perfect dinner. Invite all your friends!
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