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COLOMBIAN PLANTAIN SOUP

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Ingredients
6-8 servings
  • 2 tbsp oil
  • ½ white onion chopped (About ½ cup or 4 oz)
  • 2 stalks green onion chopped
  • 2 garlic cloves finely chopped
  • 1 cup chopped carrots
  • ½ food coloring (All purpose seasoning)
  • 8 cups water (About 1.89 liters)
  • 1½ lb beef (Chuck or beef short rib) cut into cubes (You can also make it with pork meat)
  • 1 green plantain cut into small pieces
  • ½ green plantain, whole
  • 4-5 red potatoes cut into quarters
  • ½ cup (4 oz or 75 g) sweet peas (I use frozen)
  • Salt and pepper to taste
  • Cilantro for garnishing

Directions

1. In a large pot heat the oil over medium heat. Add the white onion and cook for about 3 minutes or until it's translucent. Now, add the green onion and garlic and cook for another minute. Add the carrot and food coloring and mix well. Add the water, all the plantain (Chopped and whole) and the beef. Cover the pot, bring it to a boil over high heat, then reduce the heat to medium-low and cook for about 25-30 minutes.

2. Take out the whole plantain and blend it with about ½ cup of the soup to make a puree. This intensifies the flavor and helps thicken the soup.

3. Add the potato and sweet peas to the soup along with the plantain puree. Season with salt and pepper to taste. Cover the pot, bring it to a boil over high heat, then reduce the heat to medium-low and cook for about 15-20 minutes or until the potatoes are completely cooked.

4. Taste again for seasoning and add more salt and pepper if needed. Serve immediately with chopped cilantro, white rice and avocado.





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