Sweet and Salty Red Pepper and Plantain Soup

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Preparation time
5 mins
Cooking time
10 mins
Difficulty
Easy
Meal course
Soup
Posted by
Posted on
1  
½ red bell pepper, chopped
1  
Lime
1 1/4 cup
grated cheddar cheese (optional)
1  
a few plantain chips (optional)
1 ¼ teaspoon
Chilli Flakes
1 tbspn
chopped parsley
850 ml
vegetable stock made with half a stock cube
2  
very ripe plantains, peeled and chopped
1  
Garlic cloves, crushed
1  
large onion, chopped
2 tbspn
Olive Oil
1 to taste
salt and pepper
Sweet and Salty Red Pepper and Plantain Soup

A vegetarian, gluten free, plantain and red pepper soup.

Plantains are a variety of banana used in Latin American and Caribbean cooking. They are bigger, starchier and less sweet than the ordinary bananas we all know and love. You can eat them raw (although I’d challenge you to finish a whole one) but typically they are fried or boiled. There are green plantains (plátano verde) but this one uses ripe plantains, (plátano maduro). The plantain plants fruit all year round, which makes them an important staple in parts of Africa, Central America, and the Caribbean.

This dish is very quick to make, and serves up the taste of the Caribbean in the form of a comforting more traditional soup. So warm up this winter with our sweet and salty plantain soup!

This recipe is adapted from Dominicancooking.com

Recipe makes two big bowls or three small

  1. In a large pan, place the oil over a low heat and fry the chopped onion to soften before adding the garlic, red pepper and chopped plantain. Stir continuously for a couple of minutes so the flavours infuse
  2. Add the stock and the chilli flakes, cover and bring to a boil
  3. Turn down the heat and continue to cook for approximately 5-7 minutes until the plantain is cooked through
  4. Turn off the heat, add the chopped parsley and let cool before blending into a smooth soup. Add salt to taste
  5. When serving, ladle the soup into a bowl, sprinkle on the grated cheese in the middle if you’re adding, several broken plantain chips, more parsley and a few chilli flakes. Add a final squeeze of lime and you’re ready to serve!

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