Aguají, or Sopa de plátano (plantain soup) is a symphony of intense flavors in a light soup that we appreciate as a comforting dish for our bodies and souls. Caribbean people love the taste of the wonderful plantain, a staple of our diet for centuries; it really shines in this dish.
By- Last reviewed . Published 10 Ago 2011
Why we ❤️ it
This vegan sopa de plátano – just like our Dominican chicken soup – is supposed to cure the blues, hangovers, and being the best soup for an upset stomach. I cannot testify to these purported qualities, but I can guarantee this is a 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.
Traditionally, the plantains were roasted in hot coal, but we have transitioned to using an oven because we don't typically have anafes (Dominican coal stoves) anymore.
Sopa de plátano - plantain soup.
Aguají is generally served as dinner or a pick-me-up when one feels the need for a comforting dish.
- If you cannot find cilantro ancho (culantro), add an extra handful of regular cilantro (this is optional). Cilantro ancho has a very similar taste to cilantro.
- If you don't have leek at hand, use chive instead.
About this recipe
I have to thank my friend Aida, who introduced me to this dish in our university days and taught me how to make plantain soup. Even though I had heard the name, I was unfamiliar 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.
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Aguají or Sopa de Plátano Verde [Recipe + Video] Green Plantain Soup
- 3 plantain (green, unripe), peeled
- 6 cloves garlic, lightly crushed
- 1 stalk leek, cut into slices (see notes)
- 4 leaves cilantro ancho (culantro or recao)
- 6 allspice berries (malagüeta)
- teaspoon oregano (dry, ground)
- 3 tablespoons olive oil
- ¾ tablespoon salt, (or more, to taste), divided
- teaspoon pepper (freshly-cracked, or ground)
- 1 handful cilantro, (optional)
1. Roasting plantain
- Roast the peeled 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 lightly with a mortar and pestle.
2. Boiling soup
- Heat 2 qt [2 lt] of water over medium heat in a medium soup pot. Add the garlic, leek, cilantro ancho, all-spice berries, oregano, oil, salt, and pepper. Stir.Simmer over medium heat for 15 minutes, adding more water if necessary to maintain the same liquid level.Add the crushed plantains and boil until the plantains are heated through but do not let them boil, they should still have some bite.
- 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.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
More plantain recipes
Plantain is one of the most popular vegetables (technically a fruit) in Dominican cuisine, and we have a wealth of plantain recipes (green plantain recipes and yellow plantain recipes) for you to enjoy.