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!

– 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 vegetable broth [1.5 liters] – ¼ teaspoon cumin powder – 1 tablespoon minced parsley – ¼ teaspoon freshly cracked black pepper (or to taste) – 1 teaspoon salt (or more, to taste) – 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


– 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.Heat the oil over medium heat in the pot. Add onion and cook and stir until it starts to become translucent. Stir in bell peppergarlic, and ripe plantain. Cook and stir until the garlic releases its aroma.

Boil the plantains:

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

Slice plantains for chips:

– Turn when they brown on one side to brown evenly. Remove them from the oil and let them rest. 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.

Fry the chips:

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

Blend and reheat soup:

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


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