Get ready to transport your taste buds to a world of rich, velvety comfort with the most extraordinary soup you've never tried! Sopa de Platano, or Plantain Soup, is not just a recipe—it's a culinary journey that transforms humble plantains into a luxurious, creamy experience that will make you fall in love with Latin American cuisine. Imagine a soup so smooth, so deeply satisfying, that it feels like a warm embrace from a Caribbean grandmother's kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Latin American
Serves: 4 servings
Ingredients
- 2 ripe plantains, peeled and sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup coconut milk
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Peel the ripe plantains by cutting off the ends and making a lengthwise slit through the skin. Remove the skin carefully and slice the plantains into 1/2-inch thick rounds.
- In a large pot, heat a small amount of oil over medium heat. Add the diced onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add the minced garlic to the pot and cook for an additional 30 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Carefully add the sliced plantains to the pot and stir to combine with the onions and garlic. Cook for 2-3 minutes, allowing the plantains to slightly caramelize.
- Pour in the chicken broth, ensuring that the plantains are fully submerged. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes until the plantains are very tender.
- Using an immersion blender or transferring the soup to a standard blender, puree the mixture until smooth and creamy. Be cautious when blending hot liquids.
- Return the pureed soup to the pot and stir in the coconut milk. Warm the soup through, but do not allow it to boil.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Ladle the hot soup into serving bowls and garnish with fresh chopped cilantro.
- Serve immediately while hot, optionally accompanied by crusty bread or additional garnishes like a drizzle of coconut cream.
Tips
- Choose the Right Plantains: For the best flavor and texture, select plantains that are ripe but not completely black. They should have a deep yellow color with some black spots, which indicates maximum sweetness.
- Blending Safety: When pureeing hot soup, always be careful. If using a standard blender, fill it only halfway and remove the center cap, covering with a towel to allow steam to escape and prevent pressure buildup.
- Coconut Milk Magic: Use full-fat coconut milk for the richest, most luxurious texture. If you want a lighter version, you can use light coconut milk or even substitute with half-and-half.
- Flavor Boosters: For extra depth, consider adding a pinch of ground cumin or a dash of hot sauce to give the soup a subtle kick.
- Make-Ahead Friendly: This soup actually tastes even better the next day, so don't hesitate to prepare it in advance. The flavors will continue to meld and develop overnight.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 5g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 5mg
