The best Dairy-free Plantain Soup
A hearty, spicy dairy-free plantain soup, cooked with fresh ingredients, perfect for a cold winter day.
If you had to choose one thing to eat for the rest of your life, what would it be?
I’m certain it would have to be plantains. It’s so sweet and comforting; I love it. My taste buds are tantalised and dancing for joy as a result of the flavour. I’m always looking for ways to include it in my cooking; this roasted plantain soup is another excuse for having more plantain goodness.
I always loved making vegan plantain soup. It’s easy to make, flavorful, and nutritious; not to mention the perfect way to get creative with veggies. The best part about this dish is that it’s totally customisable depending on what ingredients you have available.
This soup is made using ripe plantains that are roasted until golden brown and then simmered in a flavorful broth. The result is a comforting soup that will warm the heart and soul. The sweetness of the plantains is balanced by the savoury flavours of the broth, making this a truly unique and delicious meal. Whether you are looking for a new way to warm up on a cold day or just want to explore a new culture and cuisine, roasted plantain soup is sure to hit the spot.
If you like a combination of sweet and spicy with a little tang, then you’ll surely love this roasted plantain soup. It’s one of those vegan soup recipes that is sweet, creamy, and packed with flavour and nutrition.
Preparing roasted plantain soup is surprisingly easy and doesn’t require much time or expense. All you need are some ripe plantains, some spices, some vegetables, and garlic. The beauty of this recipe is that it can be customised to meet any dietary requirements or preferences. Whether you are vegan, vegetarian, or just looking for a new recipe to try, roasted plantain soup is sure to please.
Origin
Plantains are a delicious, nutritious fruit that can be used in many dishes. They have a slightly sweet flavour and a dense texture that makes them perfect for soups. Vegan plantain soup is a great way to add some variety to your diet without sacrificing taste or nutrition.
Plantain soup is a dish that is popular in many countries in Africa, including Ghana, Cameroon, and Nigeria, as well as in the Caribbean. It is typically made with ripe plantains, which are a type of banana, as well as a variety of other ingredients, such as vegetables, meat, or seafood. The specific ingredients and preparation methods can vary widely depending on the region and cultural tradition. Plantain soup is just one of many dishes that make use of this versatile ingredient.
Here’s a list of what you’ll need:
- Plantains: Plantains are the main ingredient in this recipe, Use yellow plantains. For a more sweet flavour, use very ripe ones ( see the ingredient image above).
- Sweet potatoes: To add thickness and the creamy white colour of the soup, I used red sweet potatoes. They tend to have a slightly sweeter, earthier flavour than yellow sweet potatoes, which have a milder, less sweet taste. Both varieties will work just as well.
- Extra virgin olive oil: My favourite oil when making soup is Bertolli virgin olive oil. You can also use vegetable or sunflower oil
- All-purpose seasoning: You can also use smoked paprika, garlic powder or cumin seeds or black pepper.
- Ginger powder: This adds warmth and an aromatic flavour. It complements the plantains. For more depth of flavour, you can also use 2 cm of fresh ginger.
- Vegetable Stock Cube: To season without adding salt. Mix the cube with warm water.
- Green pepper: Use peppers to add a peppery flavour and sweetness to the roasted plantains soup.
- Garlic: Garlic is another ingredient that is essential for this soup. It gives a subtle savoury flavour to the soup, which complements the sweetness of the plantains. I used two cloves for this recipe.
- Scotch bonnet: You can also use mild red or green chillies.
- Onion: I used red onions for a mild and sweet flavour. I love using them for their higher moisture content than white onions, which makes them easier to chop and less likely to cause eye irritation when slicing. You can also use white onions for a stronger flavour.
- Lime: The lime offers a hint of tang; I used limes to balance the sweetness of the soup.
- Plant-based cream (optional): For a creamy soup, I used Elmlea plant-based cream. If you aren’t able to find any, you can use full-fat or low-fat coconut milk or cream.
Toppings and garnishes
- Plantains: once the roasted plantain soup is cooked and ready to eat. Transfer to a bowl and top with extra fried plantains.
- Mild green chillies: finely chop some fresh green chillies and sprinkle them on top of the soup. If you don’t like raw green chillies, sauté them for 2–3 minutes instead.
Serving Suggestions
you can enjoy this soup dish best on its own. For a more filling and balanced diet meal, serve with a slice of whole-grain bread.
Serve it hot and have it for lunch or dinner on a cold winter day. It is also perfect as a light dinner or a great starter for gatherings.
If you want to bulk up this soup, you can add some cooked beans like Bambara beans or cowpeas.
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FAQs on Plantain Soup
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How to make roasted plantain soup?
Roasted Plantain Soup
Equipment
- Baking tray
Ingredients
- 2 yellow plantains peeled and sliced
- 320 g red sweet potato peeled and sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp all purpose seasoning
- 1 tsp ginger powder
- 1 vegetable stock cube
- 1 green pepper diced
- 2 garlic cloves peeled and sliced
- 1 Scotch bonnet
- 1 red onion peeled and chopped
- 1 lime
- ⅓ cup plant-based cream optional
Extras
- 1 yellow plantain peeled and sliced (option)
Instructions
- Preheat the oven to 180 degrees Celsius/Gas 4. Transfer the sweet potatoes, onions, plantains, and garlic to a baking tray. Sprinkle with all-purpose seasoning, drizzle with oil, and toss until the vegetables are well coated. Roast for 20–22 minutes in the oven until they are soft and golden brown.
- Topping (optional): While the vegetables are roasting, you can choose to peel and slice one extra plantain. Drizzle with oil and bake in the oven for 15 minutes, until golden brown.
- Transfer the roasted vegetable mixture from the oven to a medium-sized pot. In a jug, combine hot water and a vegetable stock cube until well combined. Pour in the vegetable stock, add the ginger powder, and simmer for 5 minutes on low-medium heat.
- Using a hand blender, blitz the vegetables. Pour in the cream, then squeeze in the lime, and mix well.
- Once the roasted plantain soup is cooked and ready to eat, Transfer to a bowl and serve with extra plantains.
- Enjoy!
