Ready to talk about comfort food? Ready to make comfort food? This delicious, hearty soup has many variations throughout the Caribbean and Latin America. Either way, whether you’re somewhere cold and need to warm up or you’re in Miami and are craving familiar flavors, this Sopa de Platano recipe is one you should make.
Often referred to as “Bellyache Soup,” Sopa de Platano is a popular cure for tummy issues. The green plantains are especially helpful. They’ve been linked to aiding in the cure of ulcers; it seems plantains help thicken the layer of the protective gastric mucosa of the stomach. Plantains are full of Vitamin B6 and potassium too and are a great support for the immune system.
If you are feeling under the weather or just need to warm yourself up during these colder months. Sopa de Platano will be a great pick-me-up any day of the week.
Sopa de Platano Recipe
- 3 green plantains, peeled & cut into thick slices.
- 1 small onion, chopped
- 2 cloves, garlic, chopped
- 1 carrot, chopped
- 2 celery ribs, chopped
- 6 cups chicken stock
- 1 teaspoon cumin
- Kosher salt & black pepper
- 2 tablespoons vegetable oil
- In a heavy bottom sauce pan, add vegetable oil on medium heat.
- Add carrots, celery, & garlic. Cook until soft for 5 to 6 minutes.
- Season with salt, pepper, & cumin. Then add plantains.
- Add chicken stock and bring to a boil.
- After 10 minutes, check for fork-tender plantains.
- Remove from heat and blend into a puree. ( I used an immersion blender)
- Taste to adjust seasonings.
Serve your Sopa de Platano with a squeeze of lime and fresh cilantro. Enjoy!
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