Coconut Plantain Vegetable Soup

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A fragrant vegetarian soup featuring tender plantains, sweet potatoes, and coconut milk, simmered with Puerto Rican sofrito for depth. This Puerto Rican-inspired vegetarian recipe, 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.

Ingredients

• 2 (1.2 lbs, peeled and sliced) green plantains
• 2 medium (1.5 lbs, diced) sweet potatoes
• 1 can (13.5 oz) coconut milk
• 1 (1 cup finely chopped) white onion
• 2 cloves (minced) garlic
• 1 (1/2 cup finely chopped) green bell pepper
• 4 cups chicken broth
• 1/2 tsp cumin
• 1/2 tsp salt

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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.