Skip to Main Content
Baby spinach leaves with water droplets.

Plantain Soup

Bring the Caribbean to your kitchen with this hearty Cuban-inspired soup! Recipe source: Casablanca Cooks

Prep Time: 10 minutes Total Time: 1 hour 5 minutes Cook Time: 55 minutes Servings: 5
Ingredients Click the play button next to each ingredient for How-To Videos
  • 1/4 cup Olive Oil
  • 4 cups Water or Vegetable Stock
  • 1 Bay Leaf
  • 1/2 teaspoon of Salt or more to taste
  • Pinch of Black Pepper
  • 1 Lime, cut into wedges (optional)
  • 1 small Onion, diced
  • 1 Carrot, diced
  • 1 Celeryrib, diced
  • 3 Garliccloves, minced
  • 2 large Green Plantains, peeled and sliced into rounds
  • 1/2 cup fresh Cilantro, minced
  1. Heat olive oil in a medium-sized pot over medium heat. Add onion, carrot and celery. Cook until onions are soft, about 3-4 minutes. Add garlic and cook for another minute, stirring occasionally.
  2. Add water or vegetable stock and bring to a boil. Add plantain rounds and bay leaf. Cover, reduce heat to low, and simmer for 40 minutes.
  3. Mash plantains with a spoon until soup is thickened. If you prefer a smoother soup, transfer to a blender and blend in 2-3 batches.
  4. Remove bay leaf. Add cilantro. Season to taste with salt and pepper and serve with lime wedges.
Nutrition Facts
Serving Size 1/5 of recipe % Daily Value
Calories 190
Fat 10 g 13%
Saturated Fat 2 g 8%
Cholesterol 0 mg 0%
Sodium 258 mg 11%
Total Carbohydrates 27 g 10%
Fiber 3 g 11%
Sugars 11 g
Protein 1 g 2%
Ingredient Nutrition Info

Onions are a good source of vitamin C and vitamin B6.

Carrots are a good source of vitamins A, K and B6.

Celery is a rich source of vitamin K.

Garlic contains vitamin B6, manganese and phosphorus.

Plantains are a good source of vitamins A, C and B6, as well as magnesium and potassium.

Cilantro leaves are particularly rich in vitamin A, vitamin C and vitamin K.

Share this recipe with friends and family