This classic soup is the ideal comfort and medicinal food. It'll get stomach aiding benefits, Vitamin B6 and potassium into your body. Quickly.
green plantains used in sopa de platano recipe
Green plantains.

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.

Related Post: Chef Jami Wants You To Make Her Pulpeta (Cuban Meatloaf) Recipe

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

Sopa de Platano Recipe

Ingredients

  • 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

Claire Boobbyer’s Central Cuba Travel Itinerary

Preparation

  1. In a heavy bottom sauce pan, add vegetable oil on medium heat. 
  2. Add carrots, celery, & garlic. Cook until soft for 5 to 6 minutes. 
  3. Season with salt, pepper, & cumin. Then add plantains. 
  4. Add chicken stock and bring to a boil. 
  5. After 10 minutes, check for fork-tender plantains. 
  6. Remove from heat and blend into a puree. ( I used an immersion blender)
  7. Taste to adjust seasonings.

Related Post: Chef Jami Erriquez’s Belly-Warming Fufu de Plátano Recipe

Serve your Sopa de Platano with a squeeze of lime and fresh cilantro. Enjoy!

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Jami Erriquez is a part-time chef, food stylist, and an avid cookbook collector from South Florida. She studied culinary arts at Le Cordon Bleu in Atlanta, Georgia. Her love for cooking came from her father, Danny. She is a traveler, a yogi, and a beach bum, and has been eating Cuban sandwiches and listening to Celia Cruz since she was seven!. When Jami isn't in the kitchen she is binge-watching Golden Girls and hanging out with her family and pet cat, Irma.

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