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Crema de Plátano Verde (Creamy Plantain Soup)

Crema de Plátano Verde (Creamy Plantain Soup)

Erica Dinho
5 from 11 votes
Course Main Course
Cuisine Colombian
Servings 4 servings


  • 3 green plantains peeled and sliced into small chunks
  • 8 cups of chicken beef or vegetable broth or more if needed
  • 1 cup chopped onion
  • 4 garlic cloves minced
  • 2 scallions chopped
  • Salt and pepper to your taste
  • 1 large carrot peeled and diced
  • ½ teaspoon ground cumin powder
  • ¼ cup cilantro


  • Place the onion, garlic, scallions and one cup of broth in a blender and blend for about 30 seconds.
  • Place the broth mixture in a medium pot and bring to a boil. Reduce the heat to medium and add the rest of the ingredients, except the cilantro.
  • Cover the pot and reduce the heat to medium low and cook for 30 minutes or until the plantains are very tender.
  • Transfer the soup to a blender and puruée. Add the puruée soup back to the pot, stir and cook for 10 more minutes. Add more broth if necessary
  • Divide the soup in bowls and sprinkle with fresh cilantro on top. Serve with avocado and aji.
Keyword colombian soup, plantain recipe
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