Tostones
Crisp, twice-fried green plantains
25 minutes · 4 servings
Green plantain · Mains
Sopa de plátano
A warming green-plantain soup
Green plantains give this savory soup its body. Blend some of the broth for a creamy texture without adding cream.
Let’s make it.
Prepare
Peel the plantains and cut into small chunks.
Soften aromatics
Warm oil in a saucepan. Cook onion and carrot over medium heat for 5–7 minutes. Add garlic and cumin and stir for 30 seconds.
Simmer
Add plantains and broth. Bring to a boil, reduce the heat, and simmer for 20–25 minutes until the plantains are very tender.
Thicken
Use an immersion blender to partially blend the soup, keeping some pieces if desired. Add a little water if too thick.
Finish
Taste for salt and pepper. Serve with cilantro and a squeeze of lime.
A little kitchen wisdom
- Soup thickens as it stands; loosen with water or broth.
- An immersion blender is simpler than transferring hot soup.
- Use vegetable broth for a plant-based version.
Need a hand getting started? Read how to peel a plantain and our cooking guide.
Times are estimates; use the doneness cues in the method. Follow safe internal temperatures for meat, seafood, and egg dishes. Read our recipe approach.
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