Sopa de Patacón (Fried Green Plantain Soup)

by Erica Dinho on June 22, 2013

Sopa de Patacon (Fried Green Plantain Soup)

Finally, my Sopa de Patacón recipe is on the blog! It’s very strange that I haven’t yet posted a recipe for this soup because it is one of my favorite soups, but better late than never.

I’m a big fan of soups! Hot soups, cold soups, creamy soups, broths, you name it. You can bet that I always have a soup on the menu at my house, year-round, even when it’s 90 degrees outside!

Sopa de patacones

Green plantains are a staple in Colombian and Latin American cuisine. We prepare them a lot of different ways, patacones or tostones being the most popular way to use them. In Colombia and most Latin countries, we often eat patacones as an appetizer, a snack with dipping sauces, or as a side dish. This Sopa de Patacones is yet another popular and delicious way to use fried green plantains.

If you’re looking for a yummy soup that’s simple to make and easy on the budget, I highly recommend this Latin classic Fried Green Plantain Soup. Serve it with diced avocado and white rice on the side. Buen provecho!

Sopa de Patacon (Fried Green Plantain Soup)

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Ingredients

(4 to 6 servings)

  • 8 cups beef broth
  • 1 tablespoon of oil
  • 1 cup diced onion
  • 3 garlic cloves, minced
  • 3 scallions, finely chopped
  • 1/2 cup red bell pepper, diced
  • Salt and pepper, to your taste
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground achiote
  • 12 cooked patacones (fried green plantains)
  • 1/4 fresh cilantro for garnish

Sopa de Patacon (Fried Green Plantain Soup)

Directions

  1. eat the oil over medium heat in a large pot, add the onions, garlic, scallions, bell pepper, cumin and achiote. Cook for about 5 minutes, stirring often.
  2. Add the beef broth to the pot and bring to a boil. Reduce the heat to medium and cook for 20 minutes.
  3. Add the patacones and cook over low heat for about 10-15 minutes, be very careful not to stir the soup, to avoid breaking the patacones.
  4. Sprinkle cilantro on top and serve warm.
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{ 7 comments… read them below or add one }

1 Angie@Angie's Recipes June 22, 2013 at 12:29 PM

I have never had a plantain soup..the fried plantain look fingerlickingly delicious.

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2 Belinda @zomppa June 22, 2013 at 9:12 PM

You always know how to make the most perfect soups!

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3 Jessica June 22, 2013 at 11:53 PM

I am so happy you have included this recipe. My mom makes this soup an it was one of my favorites as a kid. But it’s so hard to learn how to cook certain things because she’s never written down recipes. Thanks for this!

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4 grace June 24, 2013 at 5:11 AM

what a flavorful soup, erica! i have little to no access to plantains and i find that to be most unfortunate.

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5 Monica July 4, 2013 at 1:19 PM

I tried the recipe and it came out delicious! Because I am a vegetarian, I used veggie bullion, added carrots, etc. and used paprika instead of achiote (because I didn’t have any on hand). The result, superb! I think the large amount of onion really makes a delicious difference. This reminds me of my time in Cartagena. Thanks for posting.

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6 Christian August 10, 2013 at 10:18 AM

Erica, I am the opposite of you. I’m an America living in Bogota from the Washington, D.C. A friend is going to make this soup today which I first encountered while in Cartagena.
I’ve made other recipes from your site which I have not discovered here in Colombia. I love the food you’ve listed here.

I fell in love with plantains and yuca here. Keep up with your wonderful blog and recipes. Thanks

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7 P Meneses January 28, 2014 at 9:43 PM

Definitely my favorite soup….only difference, mom and grandma always make this soup with “tortilla de huevo” on top before it’s served. (Tortilla de huevo= 2 eggs, a teaspoon of maizena-corn starch, a pinch of salt…beat all ingredients and then fry in portions, served on top of the soup, in each plate, before serving.)

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