Sopa de Plátano (Colombian Plantain Soup)
Why this recipe works
- Naturally velvety: Plantain breaks down well once simmered, giving the soup body and a smooth texture without needing a heavy base.
- Simple ingredient list: Onion, stock, plantain and cream create a rounded soup with very little preparation.
- Good for planning ahead: The soup keeps well in the fridge or freezer and reheats gently without losing its creamy consistency.
Get the most out of this recipe
Ingredient notes
- Choose the right plantain: Use plantain that is ripe but still firm. It should bring gentle sweetness while holding enough structure to simmer before blending.
- Cream softens the flavour: Double cream adds richness and rounds out the savoury stock. Stir it in gently at the end rather than boiling it.
Texture tips
- Blend thoroughly: Keep blending until the soup looks completely even and glossy, with no small pieces of plantain remaining.
- Adjust the thickness: If the soup is too thick after blending, loosen it gradually with hot vegetable stock until it reaches the texture you prefer.
Common mistakes
- Do not brown the onion: Cook the onion until soft and translucent, not golden. Browning can make the soup taste heavier and less delicate.
- Avoid boiling after adding cream: Once the cream is stirred in, keep the heat low and warm the soup gently to help maintain a smooth finish.
Make-ahead tips
- Make it in advance: Cool the soup fully before refrigerating, then reheat slowly in a saucepan, stirring often.
- Freeze in portions: Freeze the cooked soup in individual portions and defrost overnight in the fridge before reheating gently.
Equipment you'll need
Ingredients
Instructions
- Warm the sunflower oil in a saucepan over a medium heat. Peel and finely slice the onion, then cook for 6 to 8 minutes until soft and translucent, without letting it brown.
- Peel the plantain and cut into 2 cm chunks. Add to the pan with the vegetable stock, fine sea salt and black pepper, then bring to a gentle simmer.
- Simmer for 18 to 22 minutes, stirring occasionally, until the plantain is very tender and breaks easily when pressed. Take the pan off the heat.
- Blend the soup until completely smooth using an immersion blender. Return to a low heat and stir in the double cream; warm gently for 2 to 3 minutes until steaming, but do not let it boil.
- Finely chop the fresh coriander. Ladle the soup into bowls and scatter over the coriander to serve.
Recipe notes
Tips
- Use ripe but firm plantain for a naturally sweet, rounded flavour and a velvety texture once blended.
- If the soup is thicker than you like after blending, loosen it with a splash of hot vegetable stock and warm gently before serving.
- For the smoothest finish, blend thoroughly, then let the soup sit for 2 minutes so any bubbles rise before serving.
Substitutions
- Replace double cream with crème fraîche for a slightly tangier finish; stir it in off the heat to prevent splitting.
- Replace sunflower oil with olive oil for a fruitier base note.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over a low heat until piping hot, stirring often; avoid boiling once reheated. Freeze in portions for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 2 bowls
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Latin American
-
Allergens:
Milk
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