Plantain Soup
Description
Green plantains and yellow plantains each have their unique nutritional profiles! Green plantains are higher in calories, fiber, vitamin C, and folate, while yellow plantains are slightly higher in carbohydrates and potassium. This soup is perfect for when you need an immunity boost during winter!
Ingredients
Instructions
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Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery. Cook for 5 minutes, stirring frequently.
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Add Aromatics: Stir in minced garlic and ground cumin. Cook for 1 minute, stirring almost constantly.
Combine Ingredients: Add sliced plantains, chicken broth, and bay leaf. Stir well and bring to a boil over high heat.
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Simmer: Lower heat to medium-low, cover, and simmer for 35-40 minutes, stirring occasionally. Continue cooking if plantains are not tender after 40 minutes.
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Discard the bay leaf. Season with salt to taste. Use an immersion blender or potato masher to partially blend the soup, leaving it slightly chunky. Garnish with chopped cilantro and crushed plantain chips, if desired. Enjoy!
Nutrition Facts
- Amount Per Serving
- Calories 246kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 1.7g9%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 124mg6%
- Potassium 850mg25%
- Total Carbohydrate 37g13%
- Dietary Fiber 3g12%
- Sugars 15g
- Protein 9g18%
- Vitamin A 2792 IU
- Vitamin C 19.9 mg
- Calcium 37 mg
- Iron 1.71 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Average cost of recipe per serving: $2.00
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.
Adapted from cook2eatwell.com
View the Recipe Card from Recipe Club here: ENG | SPA | CHI