If you love plantains nearly as much as I do, this ripe plantain soup with green plantain chips and cheese is just what you need. Mildly sweet, gently spicy, and with a touch of a crunchy texture. It's like heaven in a soup bowl!

TO MAKE THE SOUP – 2 tablespoons olive oil – 1 large white onion chopped – ½ red bell pepper chopped – 2 garlic cloves crushed – 2 plantain (very ripe), peeled and chopped – 6 cups of vegetable broth  – ¼ teaspoon of cumin powder – 1 tablespoon minced parsley – ¼ teaspoon freshly cracked black pepper (or to taste) – 1 teaspoon salt  – ¼ teaspoon hot sauce optional


TO MAKE PLANTAIN CHIPS – ½ cup vegetable oil (peanut, corn, or soy) – 1 green (unripe) plantain – ¼ cup grated sharp cheddar (optional) – 1 tablespoon minced parsley or cilantro leaves


Heat the oil over medium heat in the pot. Add onion and cook and stir until it starts to become translucent. Stir in bell pepper, garlic, and ripe plantain. Cook and stir until the garlic releases its aroma. Add the broth and cumin powder. Simmer covered for 5 minutes, or until the plantain is cooked through. Mix in the parsley and cool to room temperature.

Step 1:

Peel the green plantain and slice very thinly (use a mandoline slicer or potato peeler).

Step 2:

Heat vegetable oil over medium-high heat in a small saucepan. Once the oil is heated, add the chips one by one, don't pile them up or they will stick to each other. Turn when they brown on one side to brown evenly. Remove them from the oil and let them rest on a paper towel to absorb excess oil. Fry the remaining chips as before.

Step 3:

Puree in a blender. Season with salt and pepper to taste, and stir in the spicy sauce.

Step 4:

To serve the soup, either serve it at room temperature (which I really liked) or reheat it in the pot. Sprinkle with cheddar and plantain chips. Serve immediately.

Step 5:

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