Vegan Green Plantain Vegetable Soup
This soup is unique. It has a tangy, warm ginger taste that you will love. This soup is made with simple, whole ingredients such as caramelized onion, garlic, ginger, and lime in a delicious vegetable broth.
- 2 green plantains
- 5 –6 cups vegetable broth
- 4 tablespoons freshly squeezed lime juice
- 2 tablespoons freshly squeezed lemon juice
- 1 medium-sized onion
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves
- 1 tablespoon extra-virgin olive oil or coconut oil
- 1 teaspoon each sea salt and freshly ground pepper
Heat the oil in a large saucepan over medium heat. Add the onion. Cook slowly, stirring occasionally for 15 minutes, or until onion is soft and golden.
In the meanwhile, prepare a medium bowl with3 cups cold water. Add the lemon juice. Peel the plantains. Cut them in half lengthwise. Use a knife to shave off the small seeds in the center of the plantains. Roughly slice the plantains and place the pieces in the cold water and lemon juice mixture.
Once the onion is cooked, add in the garlic. Cook for 1 minute, stirring. Stir in the stock, ginger, and bring to a boil. Add the plantains and lime juice. Cook on low to medium heat for 25 –30 minutes until the plantains are tender. Remove from heat. Season to taste with salt and pepper.
Place the contents of the saucepan in a blender. Blend until smooth.
This soup is thick. Add additional vegetable broth to the blender to achieve your desired consistency.
Try another variation to this recipe. Replace the green plantains with pumpkin and sweet potato. Add a tablespoon of coconut milk, 1/2 chili pepper, and you’ve got yourself another tasty, heart-warming soup.
Save bits of caramelized onion to enjoy as a topping on your soup.
Preparing foods for soup
It doesn’t matter much how you cut vegetables if you plan to puree them to thicken the soup. However, uniform cutting will allow the foods to cook evenly. Cut vegetables about the same size so they’ll finish cooking at the same time.