Colombian Plantain Soup
Recipe GLPRc5bd2468cab90f
A comforting and creamy Colombian soup made with tender green plantains, aromatic onions, and savory chicken broth. This wholesome dish is quick to prepare and naturally dairy-free, making it a nutritious option for any weeknight meal. Finished with fresh cilantro for brightness.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 quart vegetable oil
4 green plantains, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 small yellow onion, finely chopped
1 1/2 quarts low-sodium chicken stock
Kosher salt and freshly ground black pepper to taste
handful Handful fresh cilantro leaves, chopped
Directions
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, fry the plantain chunks until golden brown on the edges, approximately 3–4 minutes per batch. Using a slotted spoon, transfer the fried plantains to a paper towel-lined plate to drain.
Carefully pour off all but about 1 tablespoon of the vegetable oil from the pot. Add the olive oil and heat over medium. Stir in the chopped onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
Pour the chicken stock into the pot and bring to a gentle boil. Add the fried plantain chunks and reduce heat to a simmer.
Continue simmering uncovered for about 8–10 minutes, until the plantains are very soft and begin to break down slightly, releasing their starch into the broth to create a naturally creamy consistency.
Season the soup with kosher salt and freshly ground black pepper to your taste. Stir well to combine.
Ladle the soup into serving bowls and garnish generously with fresh chopped cilantro. Serve hot and enjoy.
