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Shredded plantains and fresh cilantro combine in a refreshing Puerto Rican soup.

Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • 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

about 1 cup
134 calories; protein 6.4g; carbohydrates 24.6g; dietary fiber 1.6g; sugars 10.4g; fat 2.7g; saturated fat 0.9g; cholesterol 1.2mg; vitamin a iu 838.7IU; vitamin c 12.9mg; folate 15.6mcg; calcium 36.2mg; iron 1mg; magnesium 29mg; potassium 552.2mg; sodium 395.6mg.

1 1/2 fruit