Sopa de Platano (Plantain Soup)
Serves: 8
  • 6 cups beef stock
  • 4 green plantains (peeled & cut into chunks)
  • 2 medium potatoes (pared & quartered)
  • 1 large onion (peeled & quartered)
  • 1 large green pepper (cored, seeded & quartered)
  • 6 cloves garlic (peeled)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon powdered cumin
  • ½ teaspoon dried leaf oregano (crushed)


  1. In a large deep pot, combine all ingredients, and bring to a boil over medium-high heat for 10 minutes. (You can substitute 2 tablespoons of our Mezcla de Especias – page xx for the dry spices in this recipe, if you wish).
  2. Reduce heat to low and continue to cook slowly for another 30 minutes or until all of the vegetables are soft and tender.
  3. Remove from heat.
  4. Ladle the cooked vegetables and broth into the bowl of a food processor and puree until smooth.
  5. Pour the soup into serving bowls and garnish with a tostone.