Colombian Plantain Soup (Sopa de Platano) Recipe

J. Kenji Lopez-Alt

Recipe Facts

Active: 30 mins
Total: 30 mins
Serves: 4 servings

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  • 1 quart vegetable or peanut oil

  • 4 green plantains, peeled and cut into 1-inch chunks

  • 1 tablespoon olive oil

  • 1 small yellow onion, finely chopped (about 3/4 cup)

  • 1 1/2 quarts low-sodium store-bought or homemade chicken stock

  • Kosher salt and freshly ground black pepper

  • Handful chopped fresh cilantro leaves


  1. Heat vegetable oil in a wok or deep-sided cast iron skillet until it registers 300°F on an instant read thermometer. Add plantains and cook, turning occasionally, until softened, about 5 minutes. Remove with a slotted spoon and transfer to a plate lined with paper towels.

  2. Heat olive oil in a medium saucepan over medium-high heat until shimmering. Add onion and cook, stirring occsionally, until softened but not browned, about 5 minutes. Add chicken stock and plantains. Cook, mashing plantains occasionally, until plantains are broken down and soup is thickened, about 20 minutes. Season to taste with salt and pepper. Stir in cilantro and serve.

Special equipment

wok or high-sided cast iron skillet.

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Nutrition Facts (per serving)
504 Calories
22g Fat
79g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 504
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 18%
Cholesterol 0mg 0%
Sodium 1160mg 50%
Total Carbohydrate 79g 29%
Dietary Fiber 6g 21%
Total Sugars 36g
Protein 7g
Vitamin C 29mg 147%
Calcium 41mg 3%
Iron 2mg 14%
Potassium 1476mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)