Roasted Plantain Soup
A hearty, spicy roasted plantain soup, cooked with fresh ingredients, is perfect for a cold winter day.
Servings: 3
Calories: 759kcal
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!
Notes
SERVING
To make this soup for more than 3 people, you can double the ingredients by using the 2x or 3x toggle on the ingredients section of the recipe.
GLUTEN-FREE?
Yes, this roasted plantain soup recipe makes a perfect gluten-free option.
STORAGE - HOW LONG DOES IT KEEP?
Let the soup cool to room temperature before freezing it in an airtight container. Leave headspace in the container to allow for soup expansion. Date and label the container, then freeze for 3-6 months. When you're ready to eat the soup, thaw it in the fridge or a pot of cold water. Reheat to serve.
EQUIPMENT:
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Nutrition
Calories: 759kcal | Carbohydrates: 89g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 277mg | Potassium: 1552mg | Fiber: 9g | Sugar: 42g | Vitamin A: 22713IU | Vitamin C: 100mg | Calcium: 71mg | Iron: 2mg