• 1 tablespoon extra virgin olive oil
  • 1 small onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery rib, finely chopped
  • 2 garlic cloves, minced
  • 4-4 1/2 cups chicken stock or broth
  • 2 green plantains, peeled, quartered lengthwise and thinly sliced
  • 1 bunch cilantro, stemmed and finely chopped
  • 1/2-1 teaspoon cumin
  • 1 bay leaf
  • Salt and pepper


Heat oil in large saucepan over medium heat.

Add onions, carrots, celery and garlic.

Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.

Add 4 cups of chicken stock/broth and bring to boil over high heat.

Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.

Season with salt and pepper.

Return to boil.

Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.

Remove and discard bay leaf.

Transfer half the soup to blender; puree until smooth.

Return to the pan.

If soup is too thick, add a little more stock/broth.

Season with more salt/cumin if desired.

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  • Alimento base: Plantain
  • Dificultad: Easy
  • Tiempo preparación: 70 min.
  • Comensales: 4
  • Estacionalidad: All year
  • País: Costa Rica
  • Comunidad:
  • Típica de: Costa Rica
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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