#recipes

Vegan Sopa de Plátano

Plantain soup topped with crispy plantain chips – what more could you ask for! Simple to make with complex flavor thanks to the Loisa trifecta – Sofrito, Sazón, and Adobo. It's the perfect antidote to a chilly winter day.

Jan 26, 2022

By Karla Salinari, The Latina Health Coach | @thelatinahealthcoach

This is my new favorite way to eat more plantains! Sopa de plátano (plantain soup) is a thick, starchy soup popular in Caribbean cuisine. Infused with traditional flavors from Loisa Sofrito, Adobo, y Sazón, it’s a deliciously complex dish that's surprisingly easy to make. If you like a creamy soup, you can blitz it with an immersion blender once it's cooked for a velvety texture. If you like your soup heartier, leave the ingredients whole. Either way, it's the perfect antidote to a chilly winter day.

Vegan Sopa de Platano

Rated 3.8 stars by 10 users

Servings

4

Prep Time

10 minutes

Cook Time

50 minutes

Plantain soup topped with crispy plantain chips...what more could you ask for?

Author:

Karla Salinari, The Latina Health Coach

@thelatinahealthcoach

Ingredients

2 tbsp olive oil
2 tbsp Loisa Sofrito
1 carrot, chopped
1 celery rib, chopped
3 large green plantains, peeled and cut into 1/2 inch rounds
1 tbsp Loisa Adobo
1/2 tbsp Loisa Sazón
4 cups vegetable broth or water
1 bay leaf
1/4 cup fresh cilantro, chopped (plus more for garnish)
Salt, to taste.

Toppings (Optional)

Plantain chips
1 lime, sliced into wedges

Directions

Heat the olive oil in a large pot over medium heat. Add the Sofrito and sauté.
Add the carrots, celery and plantains and evenly coat with Sofrito. Let cook, 2-3 minutes, stirring frequently.
Add the vegetable broth and the bay leaf and stir.
Raise the heat to high and bring the liquid to a boil. Then, lower the heat to medium-low, cover and cook the soup for 35-40 minutes, stirring occasionally. The plantains should break apart when pressed with a fork or spoon, if they do not; continue cooking for 10 minutes and check again.
Remove and discard the bay leaf.
Add the cilantro and combine. Taste the soup and add salt if needed.
If desired, process the soup with an immersion blender for a velvetty consistency.
Serve and top with more chopped cilantro, plantain chips, and a light squeeze of fresh lime (optional).