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!
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!
(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
- 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.
- Add the beef broth to the pot and bring to a boil. Reduce the heat to medium and cook for 20 minutes.
- 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.
- Sprinkle cilantro on top and serve warm.