We must all admit it, plantains are the yummiest healthy food in the planet. At least in my world. Plantains are an amazing source of carbohydrates (yay hormone health), fiber, vitamin C, potassium, and magnesium. Here is a creamy plantain soup recipe I created this winter while I was thinking about my beautiful island of Puerto Rico. This recipe is paleo, vegan, dairy free and AIP compliant.
Ingredients:
2 green plantains
1 sweet plantain (yellow and ripe)
2 garlic cloves
1/2 onion
1/4 cup cilantro
2 cups of water
1/2 cup of chicken broth
1/2 cup of coconut milk (any other creamy dairy free milk)
1 tbsp Celtic sea salt
2 tbsp olive oil (EVO)
Non AIP: 2 tbsp sofrito
Steps:
Peel and cut the plantains into round small circles.
Shop 1/2 an onion and 2 garlic cloves in small pieces.
In a medium sauce pan add 2 tbsp olive oil, 1/4 cup cilantro, onions, garlic, 1tbsp of Celtic sea salt and sauté all the ingredients until slightly cooked.
Add plantains to the sauce pan and mix it all together.
Add 1/2 cup of chicken broth and 1/2 cup of coconut milk, cover pan and let it cook for 5 minutes.
Add 2 cups of water and let all the ingredients boil until plantains are easy to cut with a fork.
Add everything in a blender or a food processor (our favorite). Mix until texture is perfect. If more water is needed to make it a more liquid texture you can add warm filtered water.
Buen Provecho!
My favorite coconut milk is from Trader Joe's. This is the only coconut milk I don't react to due to such clean ingredients. Remember to read your labels, especially look out for those terrible added gums!
