Melanesian Plantain Soup

Ingredients

In the original Panamanian Sopa de patacón, green plantains are used to make the base of the soup. However, in this Melanesian adaptation, ripe plantains are used to add a natural sweetness to the dish. Additionally, the original recipe often includes meat, such as beef or chicken, whereas this Melanesian version is vegetarian-friendly, focusing on the flavors of the plantains and aromatic spices. We alse have the original recipe for Sopa de patacón, so you can check it out.

• 4 ripe plantains, peeled and sliced (about 2 cups / 470ml) 4 ripe plantains, peeled and sliced (about 2 cups / 470ml)
• 1 tablespoon coconut oil 1 tablespoon coconut oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 carrot, diced 1 carrot, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent.
2. 2.
   Add the minced garlic, grated ginger, lemongrass stalks, turmeric, cumin, and coriander to the pot. Stir well to combine and cook for 2 minutes to release the flavors.
3. 3.
   Add the sliced ripe plantains to the pot and stir to coat them with the spices. Cook for another 2 minutes.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes, or until the plantains are tender.
5. 5.
   Remove the lemongrass stalks from the pot and discard them.
6. 6.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
7. 7.
   Return the soup to the pot and stir in the coconut milk, diced carrot, and red bell pepper. Simmer for an additional 10 minutes, or until the vegetables are cooked to your liking.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Ladle the Melanesian Plantain Soup into bowls and garnish with fresh cilantro.

Treat your ingredients with care...

• Ripe plantains — Choose plantains that are fully ripe with yellow skin and some black spots. They should be soft to the touch, as this will ensure a sweet and creamy flavor in the soup.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a finely chopped chili pepper to the soup.
• If you prefer a thinner consistency, add more vegetable broth or coconut milk.
• Serve the soup with a squeeze of fresh lime juice for an extra burst of tanginess.
• Feel free to customize the soup by adding other vegetables of your choice, such as spinach or zucchini.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Melanesian Plantain Soup hot, garnished with fresh cilantro. It pairs well with crusty bread or steamed rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of coconut milk on top of each bowl of soup and sprinkle some finely chopped red bell pepper for a pop of color. Serve in colorful ceramic bowls to showcase the vibrant hues of the soup.