Caribbean Plantain Soup

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
90
protein 
3 g
sodium 
358 mg
carbohydrates 
18 g
fat 
Trace
fiber  
3 g
cholesterol 
8 mg
Servings 
5 (¾ cup ea.)
Ingredients 

4 cups chicken stock
⅓ cup chopped leeks
¾ cup chopped plantains
¼ tsp minced green chiles (remove all seeds)
½ tsp minced garlic
½ cup diced sweet potatoes
Pinch ground ginger
1 tsp sea salt
1½ tsp fresh lime juice
½ tsp Worcestershire sauce

Instructions 
  1. In a large saucepan, combine chicken stock, leeks, plantains, chiles, garlic and sweet potatoes. Cook over medium heat for 15 minutes, or until sweet potatoes are soft. Allow to cool slightly.
  2. Transfer to blender container and puree until smooth. Transfer back to saucepan and reheat. Add ginger, salt, lime juice and Worcestershire sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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