Plantain Soup

Plantain Soup




Courtesy of Chobani

An easy to make rich and creamy soup that’s also deliciously gluten-free!

Ingredients:

  • 1 c Chobani Non-Fat Plain Greek Yogurt

  • 2 medium carrots, chopped

  • 1 green bell pepper, chopped

  • 1 onion, chopped

  • 1 jalapeño, chopped

  • 2 T canola oil

  • 2 garlic cloves, finely chopped

  • 1½ t ground cumin

  • 1½ t dried oregano

  • 2 t kosher salt

  • 2 green plantains, peeled, chopped

  • ½ bunch fresh cilantro, chopped

  • Lime wedges

Directions:

  1. In a large pot sauté carrots, green pepper, onion and jalapeño in oil until soft, 5 minutes.
  2. Add garlic, cumin, oregano and salt and cook until garlic is fragrant, 1 minute.
  3. Add 8 c water, plantains and half the cilantro. Bring to a boil, reduce heat and simmer 30 minutes.
  4. Cool 15 minutes then purée in batches in blender. Add Chobani to last batch. Reheat and serve with the remaining cilantro and lime wedges.


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