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I’d never had a plantain before, but now I can’t get enough of them. I just love their savory, subtly-banana flavor, and that they’re a yummy Paleo-approved starch means I can widen my horizons from sweet potatoes and yams. Yay! This soup is rich and creamy and would incidentally make a great “cheese” or “nacho” sauce for any reason!

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Savory Plantain Soup

Prep Time5

Cook Time1

Total Time1 5

Servings servings

Equipment

cookware

Ingredients

2 teaspoons coconut oil
3 stalks celery chopped
2 whole carrot chopped
1 whole red onion chopped, omit for IC
2 cloves garlic minced
5 cups chicken broth
2 large plantain green, chopped
1 whole bay leaf
1 teaspoon ground black pepper omit for AIP
1 teaspoon sea salt
1/4 teaspoon ground ginger
1/4 cup cilantro chopped

Instructions

Heat the fat in a large stockpot over medium heat. Cook the celery, onion, carrot, and garlic until tender, about 5 minutes.
Add the broth and bring to a boil, then reduce the heat to medium-low.
Add the plantains, bay leaf, ginger, and salt.
Simmer uncovered 40-50 minutes or until the plantains are fork-tender. Remove the bay leaf.
Puree the soup in a blender, then serve garnished with cilantro.