"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."
Plantain and Sweet Potato Soup
4
- ★★
- ★★
- ★★
- ★★
- ★★
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).
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 35mins
Serves or Makes: 4
Recipe Card
ingredients
- 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)
Method
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.