INGREDIENTS 5 ripe plantains 1/2 of a white onion, diced 6 garlic cloves, chopped 3 cups vegetable stock 1 can of coconut milk 1 rosemary stalk 3 Tbsp garlic powder 3 Tbsp onion powder 3 Tbsp dried basil Squeeze of lemon 3 Tbsp plant based butter Salt and pepper, to taste INSTRUCTIONS 1. Peel and slice the plantains, onion and garlic. 2. Shallow fry the plantain slices in a deep pan until golden and cooked through, about 3 minutes on each side. Transfer to a paper towel lined plate to get rid of excess oil. Set aside. 3. Sauté the onion and garlic in the same pan for 5 minutes or until the onion is translucent. 4. Add in vegetable stock and coconut milk. Add in the plantain and all seasonings. 5. Simmer for 5-10 minutes on med-low heat then blend with an immersion blender until smooth. 6. Taste and adjust seasoning to your liking. Serve and optionally garnish with fried plantain slices, pumpkins and rosemary leaves. 7. Enjoy!
CREAMY PLANTAIN SOUP This is giving me all the fall feels even though it is still summer. I know this will be on repeat all season! If you like recipes like this, preorder my first book ‘Tapped In Wellness’ : https://amzn.to/4cIFJbm @tappedinwellness