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People from the Caribbean love the taste of the wonderful plantain. It's been a staple of our diet for centuries. Aguají, or sopa de plátano (Dominican plantain soup) is a symphony of strong flavors in a light soup.
Introduction
Man shall not live by tostones alone. Plantains are very versatile, and this is one of my favorite plantain dishes.
This sopa de plátano is supposed to be the cure for the blues, hangovers, or an upset stomach. I cannot testify to these purported qualities, but I can guarantee this is a very flavorful plantain soup.
What's in it?
Aguají is a light vegetable broth made with garlic, herbs, and spices to which roasted green plantains are added. It's a vegetarian and vegan-friendly dish.
How to serve
Aguají is generally served as dinner, or a pick-me-up when one feels the need for a comforting dish.
About this recipe
I have to thank my friend Aida, who introduced me to this dish back in our university days, and taught me how to make plantain soup. Even though I had heard the name, I was not acquainted with the dish.
Don't be fooled by the simplicity of this sopa de plátanos, it packs a punch in the form of strong flavors. And whether as a cure to a hangover, or a case of the blues, give it a try, it will make your day a bit better.
This recipe yields 4 servings, of about 2½ cups each.
Buen provecho!
[Recipe + Video] Aguají: Sopa de Plátano (Green Plantain Soup)
Recipe
Ingredients
- 3 unripe plantain, peeled
- 6 cloves garlic, lightly crushed
- 1 stalk leek, cut into slices (see notes)
- 4 leaves cilantro ancho (culantro or recao)
- 6 all-spice berries
- teaspoon oregano
- 3 tablespoons olive oil
- ¾ tablespoon salt, (or more, to taste), divided
- teaspoon freshly cracked pepper
- 1 handful cilantro, (optional)
Instructions
Roasting plantain: Roast the plantains in a preheated oven at 400 ºF (200 ºC) for 35 mins. The plantains will turn a light golden color, and become crispy on the outside.Remove from the oven and crush with a mortar and pestle.-
Boiling soup: Heat 2 qt [2 lt] of water over medium heat. Add the garlic, leek, cilantro ancho, all-spice berries, oregano, oil, salt, and pepper. Stir.Simmer over medium heat for 15 minutes, adding if it's necessary to maintain the same level of liquid.Add the crushed plantains and heat until the plantains are heated through.
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Serving: Remove from the heat, and sprinkle with the cilantro leaves. Remove the allspice berries, taste and add salt to taste if necessary, and serve hot.
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
Love the way this recipe sounds because I love almost anything with plantains, but I thought culantro and cilantro were different herbs with a similar taste. Your comment to another reader suggests they're the same. I don't think I can find culantro here where I live in Massachusetts. Any advice?
Thank you for this recipe. It was easy to follow and it tasted amazing!
What a great use for plantains that are not fried like most dishes. Thanks for sharing this yummy recipe.
I made this recipe, found it simple and easy to prepare, and on day 2 it has a slightly richer flavor. It is the perfect broth for a rainy day! Thank you for sharing it, I never would have put these ingredients together but will forevermore!