Plantain Soup (Sopa de Platanos)

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Plantain Soup (Sopa de Platanos)

Plantain Soup (Sopa de Platanos)

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

Serves 8

Prep Time 20 min

Total Time 50 min.


  • 3 green plantains, peeled (see Tip)
  • 1 teaspoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 cup finely chopped fresh cilantro, divided
  • 8 cups reduced-sodium chicken broth
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 8 teaspoons finely shredded Parmesan cheese
  • 8 lime wedges

Cooking Directions

Step 1

Shred plantains using the large holes of a box grater.

Step 2

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.