Coconut Plantain Vegetable Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant vegetarian soup featuring tender plantains, sweet potatoes, and coconut milk, simmered with Puerto Rican sofrito for depth. This puerto rican-inspired vegetarian ready in about 55 minutes pairs green plantains, sweet potatoes, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (15 ratings) Prep: 20 min Cook: 35 min Serves 6 Puerto Rican cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, combine 2 peeled and sliced green plantains, 1.5 lbs diced sweet potatoes, 1 cup finely chopped onion, 2 minced garlic cloves, and 1/2 cup finely chopped green bell pepper. Cook over medium heat for 5 minutes until vegetables begin to soften.
  2. Step 2: Add 4 cups chicken broth, 1/2 tsp cumin, and 1/2 tsp salt. Bring to a simmer, then reduce heat and cover. Cook for 25 minutes until vegetables are tender.
  3. Step 3: Stir in 1 can coconut milk (13.5 oz) and simmer for 5 more minutes. Adjust salt to taste.
  4. Step 4: Use an immersion blender to partially blend the soup until creamy but still chunky. Serve hot.

Frequently asked questions

How long does Coconut Plantain Vegetable Soup take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut Plantain Vegetable Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep green plantains from drying out.

Can I substitute ingredients in Coconut Plantain Vegetable Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Plantain Vegetable Soup for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut Plantain Vegetable Soup?

Puerto Rican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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