Green plantain soup with plantain chips

Ingredients

• 2 tablespoonsvegetable oil
• 1 smallwhite onion, chopped
• 2 clovesgarlic, chopped
• 1 smallleek, chopped (or 2 spring onions, chopped)
• 1 teaspooncomplete seasoning (or a mixture of turmeric, paprika, cumin and onion powder)
• 1 teaspoonground cumin
• to tastesalt and pepper
• 1½green plantains (cut one into cubes and finely grate the other half)
• 1 largered potato, peeled and diced (such as a pastusa or sabanera)
• 140 gpeas
• 2 litreswater
• 2 sprigscoriander
• 1 tablespoonnutritional yeast
• 1vegetable stock cube
• 1 teaspoonvinegar
• ½green plantain, shaved into thin coins with a vegetable peeler (or use packaged plantain chips)
• for fryingvegetable oil
• to tastesalt
• 1 large, ripeavocado, diced
• juice of 2lemons
• to tastechopped coriander

Instructions

1. 1

   Soften the aromatics

   Cook the onion, garlic and leek, or spring onions, in 1 tablespoon of oil for 3–5 minutes, until softened.

2. 2

   Season the base

   Add the complete seasoning, cumin, pepper and salt, and cook for 2 more minutes until fragrant. Stir in the finely grated plantain, 2 litres of water and the remaining oil. Add the optional stock cube, nutritional yeast and vinegar at this point, if using. Bring to the boil, reduce the heat and simmer for 10 minutes, until the plantain is cooked.

3. 3

   Blend the soup

   Use a hand blender to blend the soup until smooth.

4. 4

   Cook the vegetables

   Add the diced potato, plantain pieces, peas and coriander sprigs, then season again. Bring to the boil, lower the heat and simmer for 20–25 minutes, until the vegetables are cooked.

5. 5

   Slice the chips

   Meanwhile, if making the chips, use a vegetable peeler to shave ½ a plantain into thin, coin-shaped slices.

6. 6

   Fry the chips

   Heat a layer of vegetable oil in a frying pan. Fry the plantain slices for 3–5 minutes, until golden. Drain them on kitchen paper and season with salt.

7. 7

   Finish and serve

   When the soup is ready, divide it between 4 bowls. Top with diced avocado, lemon juice and chopped coriander. Add the plantain chips on top, or serve them separately if you want them to stay crisp.

What is green plantain soup?

Plantain soup is a hearty dish found in Colombian cooking, where starchy green plantains can help thicken a broth as well as provide substantial pieces to eat. This version builds flavour with onion, garlic, leek and spices, then finishes with fresh, bright toppings.

Three textures: Grated plantain is blended into the base, diced plantain stays in the soup, and thin fried slices bring crunch. Potato and peas round out the bowl.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 7g protein, 67g carbs, 17g fat.

Plantain, potato and peas provide most of the carbohydrate, while the avocado and cooking oils contribute much of the fat; peas and nutritional yeast add some protein. For a balanced plate, serve a bowl with a side of leafy vegetables or a simple salad.

Building flavour in the base

Aromatics: Cook the onion, garlic and leek gently until soft before adding the spices. This gives them time to release their flavour without browning too quickly.

Seasoning: Complete seasoning and cumin flavour the soup, while the optional stock cube, nutritional yeast and vinegar add further savoury and tangy notes. Taste again after adding the vegetables, since the broth will have mellowed as it simmers.

Why grate some of the plantain?

Grated plantain: Finely grating half a plantain lets it cook into the broth before blending, giving the soup a smooth, thick base. Keep the pieces small and even so they cook through in the stated 10 minutes.

Blending: Blend the first part of the soup until smooth, before adding the diced vegetables. That way, the potato, peas and plantain pieces remain whole in the finished bowls.

Getting the vegetables tender

Simmer gently: After adding the potato, plantain and peas, bring the soup back to the boil, then lower the heat. A steady simmer helps the vegetables cook without breaking up too much.

Check for doneness: The potato should be easy to pierce with a knife, and the plantain should be tender rather than firm in the centre. Allow the full 20–25 minutes, checking towards the end.

Making crisp plantain chips

Thin slices: A vegetable peeler makes the plantain coins thin enough to fry quickly. Keep the slices as similar in thickness as possible so they colour at the same rate.

Frying: Fry in a layer of hot oil for 3–5 minutes until golden, then drain on kitchen paper and salt while warm. For the best crunch, add them to the bowls just before serving.

Finishing and serving

Fresh toppings: Avocado adds a soft, creamy contrast, while lemon juice and chopped coriander brighten the rich, starchy soup. Add them to each bowl rather than stirring them into the pot.

On the side: Serve the soup with the chips separately if you expect leftovers or want everyone to add them at the table. A simple green salad or extra lemon wedges would also sit well alongside it.

Recipe notes & tips

• Use plantains that are green and firm, rather than yellow and sweet.
• Grate the plantain finely so it cooks through before you blend the soup.
• Add the potato and plantain pieces only after blending the first part of the soup.
• Taste and adjust the seasoning again after the vegetables have simmered.
• Serve the chips separately if you want them to stay crisp at the table.

Variations

• Use spring onions: Replace the leek with 2 chopped spring onions as suggested.
• Skip the chips: Leave out the fried topping for a simpler bowl.
• Add packaged chips: Use ready-made plantain chips instead of frying the sliced plantain.
• Change the seasoning: Use turmeric, paprika, cumin and onion powder in place of complete seasoning.
• Adjust the finish: Add extra lemon juice or chopped coriander to each bowl to taste.

Common mistakes to avoid

• Using ripe plantain: It is sweeter and softer; choose firm green plantain for the soup's savoury flavour and texture.
• Adding the chunks before blending: Blend the smooth base first so the potato and plantain pieces remain intact.
• Boiling too vigorously: Lower the heat after each boil so the vegetables simmer rather than break apart.
• Cutting the chips too thick: Shave them thinly with a peeler so they can turn golden in 3–5 minutes.
• Topping the soup too early: Add chips just before eating, or serve them separately to preserve their crunch.

How to store

Refrigerate leftover soup in a covered container and use within 3 days. Store chips separately at room temperature and add them after reheating; warm the soup gently on the hob, stirring occasionally, and add a splash of water if it has thickened.

Frequently asked questions