This green plantain soup is a simple, but delicious and comforting traditional Colombian dish.
I never tire of eating soups. Growing up I hated it them, but now they’re comfort food for me and remind me of my culture. Soups are a Colombian kitchen staple and each region has its own variations.
This green plantain soup recipe is perfect when it's cold outside and you are looking for a simple, but you need a comforting and warm meal.
What are Green Plantains?
Plantains are a popular ingredient in Latin cuisine. You can cook with ripe or green plantains. Ripe plantains are yellow and sweet, green plantains are starchy and harder. In Colombia we use green plantains to make patacones, plantain chips, soups, arepas, etc. You will find them in the produce aisle in most supermarkets.
What You Need to Make this Recipe
You'll find the printable recipe card with exact amounts and cooking directions below.
Plantains: You need green plantains for this recipe.
Broth: You can use beef, chicken or vegetable broth to make this soup.
Vegetables: Onion, garlic and scallions.
Spices: Salt, cumin and black pepper.
Herbs: Cilantro or parsley.
How to Make Plantain Soup
Place the onion, garlic, scallions and 1 cup of broth in a blender and blend for 30 seconds.
Place the mixture and the rest of broth in a medium pot and bring to a boil. Reduce the heat to medium and add the rest of the ingredients except the cilantro.
Cover the pot and reduce the heat to medium low and cook for about 30 minutes or until the plantains are tender.
Take half of the soup and transfer to a blender and purée. Add the purée soup back to the pot, stir and cook for 15 more minutes.
Recipe Notes
You can add one chicken breast to the soup and use chicken broth.
Store leftovers in the fridge in a sealed container for 3 to 4 days. Reheat the soup in the microwave or stove.
Serve this soup with avocado, white rice and a light salad on the side.
More Soup Recipes
Ajiaco (Chicken and Potato Soup)
Plantain Soup Recipe (Sopa de Plátano)
Ingredients
- 3 large green plantains peeled and sliced into small chunks
- 8 cups beef broth
- ½ cup chopped onion
- 3 garlic cloves minced
- 3 scallions chopped
- ¼ teaspoon fresh ground pepper
- ½ teaspoon ground cumin powder
- 2 tablespoons cilantro for garnish
Instructions
- Place the onion, garlic, scallions and 1 cup of broth in a blender and blend for 30 seconds.
- Place the mixture and the rest of broth in a medium pot and bring to a boil. Reduce the heat to medium and add the rest of the ingredients except the cilantro.
- Cover the pot and reduce the heat to medium low and cook for about 30 minutes or until the plantains are tender.
- Take half of the soup and transfer to a blender and purée. Add the purée soup back to the pot, stir and cook for 15 more minutes.
- Divide the soup in bowls and sprinkle cilantro on top. Serve with avocado and aji.
Soma
Very Very unique recipe! Never thought of making soup with plantains! I love soups too.
2017to2009
I have had plantain dumpling soup in a tomato broth
Natasha - 5 Star Foodie
I've never had a plantain soup - it sounds really good and I would love to try it soon!
we are never full
hmmmm... i think i love the idea of this. how soft does the plantain get after 30 minutes? really great way to add starch to the soup. i really love this idea.
viviana
Great idea. I never thought of only platano soup. I only use them in sancocho.Gracias!
Odalis Moise
Hello!
I absolutely think this is the best soup in the world. This plantain soup made with simple ingredients is so tasty, as well as, healthy for the soul. I have a sweet sad story to go with my comment. Five years ago, my mother died from leukemia and the food she liked best during her illness was Columbian food. In particular, she loved the plantain soup and the lentil soup made Columbian style. I am originally from Cuba and I had the pleasure to cook great home meals native of my country for my mother before she died, but from time to time she indulged on Columbian food and so did I. I have the most precious memories of the two of us sitting in my mom's family room eating Columbian empanadas with the plantain soup. Mom, loved to add "tostones" to the soup which made it even better it was like eating foods for the gods. I am so grateful to a Columbian restaurant in Queens, NY named El Palacio de las Empanadas that's where I would order my mom's food the last six months of her life. I am happy to say, although a sad time to remember it was also a time filled with the most wonderful memories of sharing plantain soup with my dearest mom. I can still smell the aroma of cilantro and tostones in the soup and the best smile I ever saw on my mom's face as she enjoyed a spoon at a time of this marvelous soup.
Thank you Columbia and friends for giving me a little bit of your culture with such beautiful memories.
Sincerely,
Odalis
Erica
Hi Odalis,
Thank you very much for that comment!!!
Odalis Moise
Sorry friends for misspelling Colombian and Colombia I was typing too fast.
Odalis Moise
Erica;
You are very welcome and please keep sharing delicious recipes from Colombia for more people need to be expose to your beautiful country, as well as culture.
Anonymous
I made this soup this weekend and served it with white rice and avocado. It was so good. Thanks.
Kattalina
Hello, thank you so much for the recipe!!!! I hope mine looks as good as the one in the picture. Sopa de tostones or plantain soup (Colombian style) is the BESTT soup I have ever had. I absolutely love it and hope all of you enjoy it!!! ............And now wish me luck making it :0) <3 Gracias
Mary
I made this soup and it was comforting and delicious.
Jose
Hello,
Question regarding direction no. 4, "Take half of the soup and transfer to a blender and purée" does that include some of the plantains?
Thanks,
Jose
Erica
Yes.
Joy
This soup was great . I love Colombian food , so I am now trying to make it myself . Love your recipes and I'm going to try to make other things I have found here , thanks again .
Lillian
hello Erica - just wondering if it's possible to make this soup in a crockpot? If so, what time and on high or low? Thanks! I'm Colombian and this soup looks AMAZING!!
Erica Dinho
Hi Lilian, I didn't try the recipe in the slow cooker, but I will try it soon and will let you know.
Marti
This recipe link was posted to my AIP group and I made it Monday. I subbed turmeric & oregano for cumin and pepper and it was great! I think I pureed more of the plantains than you did because mine looked a little thicker than yours, but it made a hearty breakfast. Have you ever tried freezing it?
Erica Dinho
No. I always eat it the same day.