Plantain Garlic Soup - Kraft Recipes Top
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Plantain Garlic Soup

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Total Time

Makes 8 servings, 1 cup each.

Garlicky plantain soup is a favorite in southern Ecuador—and maybe soon in your house, too! Bonus: Our version takes about 35 minutes to make.

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Make It

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  • Bring water to boil in large saucepan. Add plantains; cover. Cook 15 min. Drain plantains, reserving 1-1/4 qt. (5 cups) of the cooking water.
  • Cut plantains into 2-inch chunks; place in food processor or blender container. Add garlic and the reserved cooking water; cover. Process until smooth.
  • Return plantain mixture to saucepan. Add milk and salt; mix well. Bring to boil, stirring frequently to prevent burning. Reduce heat to low. Add cheese and sour cream; cook until cheese is completely melted and mixture is well blended, stirring frequently. Sprinkle with the cilantro.

Special Equipment Needed

Serving Suggestion

Serve with a mixed green salad and a whole wheat roll.

Food Facts

This soup is a favorite in southern Ecuador, where it is often made with less milk and served with rice. Be sure to use a non-aluminum pot or spoon when preparing this soup since the aluminum utensils can cause the soup to discolor.


  • Makes 8 servings, 1 cup each.

Nutritional Information

Serving Size Makes 8 servings, 1 cup each.
Calories 220
Total fat 8g
Saturated fat 5g
Cholesterol 30mg
Sodium 490mg
Carbohydrate 28g
Dietary fiber 2g
Sugars 15g
Protein 9g
% Daily Value
Vitamin A 40 %DV
Vitamin C 6 %DV
Calcium 20 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Soy de Ecuador, en mi casa le llamamos "sango". Soy de Ecuador, en mi casa le llamamos "sango". Una variación deliciosa es no poner el queso, sino hervir una libra de camarones de preferencia con cáscaras, escurrirlos, y en esa agua espesar el verde, agregar un poquito de polvo de cúrcuma ó achiote hasta darle un lindo tono amarillo y servir con los camarones pelados y desvenados y culantro picado. Si desean pueden llevarla al horno, se le hará una costra tostadita... ummm!
Date published: 2007-10-01
Rated 4 out of 5 by from i was looking for a recipe that I could make since I was on a cream soup diet. i was looking for a recipe that I could make since I was on a cream soup diet. This recipe is light and full of flavor. A perfect fall soup. Will definately make again!
Date published: 2010-10-09
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