Plantain and Sweet Potato Soup
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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).
- Recipe Card
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.