Caribbean Green Plantain Soup
I have had this Caribbean soup before, but I wasn’t sure how to make it and couldn’t find a recipe for it with a quick search. So I called up my chef husband and asked him how to make it. Even though I am soup queen at our house, this is one of his recipes. 
Ingredients:
- 1 green plantain (ripe won’t do!), peeled and sliced into rounds about 1/4″ thick
- 3 small potatoes, cubed
- 1 small eggplant, peeled and cubed
- 1 onion, chopped
- 1 tbsp. garlic, chopped
- 1 tsp. fresh ginger, grated
- 1 bunch cilantro leaves, chopped
- 1 can coconut milk
- 1 tsp. spicy curry powder
- 1 tsp. ground cumin
- salt and pepper to taste
- something spicy (if I was making this for just myself, I’d split a hot pepper down the middle and sautee it in with the other ingredients; since my little boy is going to eat this later, I just added a bit of sweet chili paste into my bowl and mixed it around. Jalapeños would be great, too.)
- An easy way to peel a green plantain: Cut off the ends. Slit the peel lengthwise four times around the plantain. Then just peel each slice away.
- Sautee in a pot the onion, garlic, and ginger. When the onion starts to go translucent, add in the plantain and eggplant, plus the cilantro and dry spices. Mix thoroughly.
- When the mixture starts to brown slightly, add in the coconut milk plus 1 can of either veg broth or water. Stir and bring to a boil. Add potatoes and lower to a simmer. Cook until potatoes are done (about 10 minutes, depending on how small you’ve cut the cubes).
This makes about 4 small or 2-3 medium servings. You could serve it with a side of jasmine rice, add in “chicken” tvp at the same time as the potatoes, add in chopped tomatoes, top with coconut flakes (ooh, that would be yummy!), use sweet potatoes instead of boiling potatoes, add in sweet corn, etc., to make this dish to your liking. Enjoy!
