Nutritional Info

Nutrition Facts

Serving Size 1 (353g)

Calories 429
Calories from Fat 306 (71%)
Amount Per Serving %DIV
Total Fat 34g 52%
Saturated Fat 5.4g 27%
Monounsaturated Fat 9.5g
Polyunsaturated Fat 19.1g
Trans Fat 0.0g
Cholesterol 71.3mg 24%
Sodium 1442.6mg 63%
Potassium 507mg 11%
Total Carbohydrate 24.4g 8%
Dietary Fiber 0.5g 2%
Sugars 15.6g
Protein 5.9g 12%

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Recipe Description
Green plantains are a classic stomach soother in Latin American cooking.  My Cuban friends make a batch of this healing soup whenever someone in the family has an upset stomach.
Prep time
15 min
Cook time
1 hr 5 min
Ready In
1 hr 20 min

Ingredients

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Serves To:USMetric
1   bay leaf
1/2 Teaspoon(t)  cumin, ground
1 Bunch(bn)  cilantro, stemmed and finely chopped
2   green plantains, peeled, quartered lengthwise and thinly sliced
4 1/4 Cup(c)  chicken stock or broth
2 Clove(clv)  garlic, minced
1   rib celery, finely chopped
1   carrot, finely chopped
1   small onion, finely chopped
1 Tablespoon(T)  extra virgin olive oil
1 Pinch(pn)  black pepper, ground, to taste
1 Pinch(pn)  salt, to taste

Preparation

Heat the oil in a large heavy saucepan over medium heat.  Add the onions, carrots, celery and garlic.  Cook, uncovered, for 3 to 4 minutes, or until the onions are soft but not brown.  Add 4 cups of the stock or broth and bring to a boil over high heat.  Add the plantains, most of the cilantro (reserve a few tablespoons for garnish), 1/2 teaspoon of the cumin and the bay leaf.  Season with salt and pepper.  Return to a boil.  Reduce the heat to medium low and simmer, uncovered, for 40 to 50 minutes, or until the plantains are very tender.  Remove and discard the bay leaf.  Transfer half of the soup to a blender and puree until smooth.  Return to the pan.  If the soup is too thick, add a little more stock.  Season with more salt and cumin, if desired.  Sprinkle the reserved cilantro on top.

Additional notes

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Plantain Soup
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