Plantain soup
From the tropical island of Curaçao comes this delicious plantain soup or banana soup recipe. Surprisingly enough the soup is quite savory and not sweet at all.
Ingredients
- 50 gr butter
- 4 ripe plantains black, peeled and coarsely chopped
- 100 gr leek coarsely chopped
- 150 gr carrot coarsely chopped
- 75 gr red onion chopped
- 1250 ml water
- 25 gr chicken stock powder
- 1 stalk celery
- 1 sprig rosemary
- 1 sprig thyme
- 1 bay leaf
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp sugar
- 175 ml whipping cream
- 175 ml coconut milk
- 175 ml orange juice
- salt and pepper
- 1 scotch bonnet optional
Instructions
- Melt the butter in a large soup pan over medium heat and add the plantains, leeks, carrot, onion and celery. Let the vegetables sauté for about 5 minutes, stirring occasionally in the meantime.
- You can cook with the 1 scotch bonnet pepper. If so, leave it whole and skewer it on a stick that you stick into the soup. Alternative is a madame Jeanette
- Add water, chicken broth powder, rosemary, thyme, bay leaf, spices, sugar and chili. Stir well and bring to a boil. Turn on low and simmer gently for about an hour. Remove from heat and remove rosemary, thyme, bay leaf and the chili. Puree with a hand blender. Add the cream, coconut milk and orange juice and stir well. Return to heat and let warm through. Season to taste with salt and pepper.
- Garnish with a fried banana (plaintain chip) and fresh parsley.
Nutrition
Calories: 416kcal | Carbohydrates: 51g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 1102mg | Potassium: 901mg | Fiber: 4g | Sugar: 28g | Vitamin A: 6548IU | Vitamin C: 43mg | Calcium: 78mg | Iron: 2mg