Savory Plantain Soup
interstitial cystitis
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I’d never had a plantain before, but now I can’t get enough of them. I just love their savory, subtly-banana flavor, and that they’re a yummy Paleo-approved starch means I can widen my horizons from sweet potatoes and yams. Yay! This soup is rich and creamy and would incidentally make a great “cheese” or “nacho” sauce for any reason!
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Ingredients
- 2 teaspoons coconut oil
- 3 stalks celery chopped
- 2 whole carrot chopped
- 1 whole red onion chopped, omit for IC
- 2 cloves garlic minced
- 5 cups chicken broth
- 2 large plantain green, chopped
- 1 whole bay leaf
- 1 teaspoon ground black pepper omit for AIP
- 1 teaspoon sea salt
- 1/4 teaspoon ground ginger
- 1/4 cup cilantro chopped
Instructions
- Heat the fat in a large stockpot over medium heat. Cook the celery, onion, carrot, and garlic until tender, about 5 minutes.
- Add the broth and bring to a boil, then reduce the heat to medium-low.
- Add the plantains, bay leaf, ginger, and salt.
- Simmer uncovered 40-50 minutes or until the plantains are fork-tender. Remove the bay leaf.
- Puree the soup in a blender, then serve garnished with cilantro.
Nutrition
Calories: 182kcal | Carbohydrates: 38g | Protein: 4g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 1498mg | Potassium: 776mg | Fiber: 4g | Sugar: 17g | Vitamin A: 7300IU | Vitamin C: 34.7mg | Calcium: 60mg | Iron: 1.4mg