Plantain and Sweet Potato Soup
"I love me a good tasting, hearty and winter warmer soup. I find myself gravitating to ones with plantain, sweet potato and butternut squash. This is perfect for the balmy cold months - try it if you don’t believe me."
-- @throughannetteslenss
A Note from Feedfeed

This sweet potato soup features the interesting addition of plantain. Using a green plantain will help to balance out the sweetness in this soup. Serve with crusty bread and a drizzle of double cream (or a dollop of sour cream works well here).


Prep time 10mins
Cook time 35mins
Serves or Makes: 4


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon fresh ginger, grated
  • 2 sweet potatoes, peeled, and cut unto cubes
  • 1 large green plantain, peeled, and cut into chunks
  • 1/ 2 teaspoon chilli flakes
  • Kosher salt, to taste
  • Black pepper, to taste
  • 3 vegetable bouillon cubes, dissolved in 400ml of water
  • Fresh parsley, chopped for garnish
  • Double cream, such as Elmlea (or sour cream)


  • Step 1

    Heat olive oil over medium heat, add onion, garlic, and ginger. Sauté for 3-5minutes until the onions have softened.

  • Step 2

    Add in sweet potatoes, plantain, and chili flakes. Season well with salt and pepper.

  • Step 3

    Add stock to pot and stir. Bring to boil, reduce heat, and let simmer for 20 mins covered.

  • Step 4

    Once sweet potatoes and plantain have softened, ladle a third of the soup into a blender or food processor and blend until smooth. Return to pot.

  • Step 5

    Drizzle soup with double cream and garnish with chilli flakes and fresh parsley.

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