Shredded plantains and fresh cilantro combine in a refreshing Puerto Rican soup. Source: EatingWell Magazine, Soup Cookbook

Scott Rosenbaum



  • Shred plantains using the large holes of a box grater.

  • Heat oil in a large saucepan over medium heat. Add garlic and 1/4 cup cilantro; cook, stirring, until the garlic is softened, 1 to 2 minutes. Add broth and water and bring to a boil. Stir in plantains and reduce heat to a simmer. Simmer until the plantains are tender and the soup is thickened, 25 to 30 minutes. Stir in the remaining 1/4 cup cilantro and season with salt and pepper. Sprinkle each serving with 1 teaspoon Parmesan cheese and garnish with a lime wedge.


Tip: Plantains are usually sold underripe with green-yellow skin--just what you'll need for this recipe. (A ripe plantain, with black-yellow skin, should not be used instead.) Find them at large supermarkets or Hispanic markets. To peel an unripe plantain, slice off both ends and cut into 3-inch lengths. Using the tip of a paring knife, cut 4 lengthwise slits along each piece. Soak in ice water for 3 to 5 minutes to loosen the skin. Remove from the water and peel.

Nutrition Facts

134 calories; 2.7 g total fat; 0.9 g saturated fat; 1 mg cholesterol; 396 mg sodium. 552 mg potassium; 24.6 g carbohydrates; 1.6 g fiber; 10 g sugar; 6.4 g protein; 839 IU vitamin a iu; 13 mg vitamin c; 16 mcg folate; 36 mg calcium; 1 mg iron; 29 mg magnesium;

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