Plantain resembles a large banana but tastes more savoury. It creates a smooth creamy texture with a hint of sweetness, making a rich, filling soup.
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- Put the oil in a 4 litre saucepan over a medium heat and sauté the shallots until soft and translucent, then add the plantain together with the tomato puree and sundried tomato paste.
- Stir until coated, then season with salt and white pepper. Cook over a gentle heat for 2 minutes then add the tomatoes, stir until coated. Add the vegetable stock with the boiling water and bring to the boil. Simmer for 25 minutes. Taste and season if necessary.
- Once cooled, blend using either a free-standing blender or hand blender until smooth. Place a sieve over another saucepan and sieve the blended soup into that saucepan and discard all the seeds then add the agave nectar or 1 coconut sugar if required and stir in.
- Serve into individual bowls and garnish with plantain chips, olive oil, cracked black pepper (optional).
Lisa’s tip: Plaintain t takes about 8 days to go from yellow to black, so try and buy in advance if you are planning to make a dish with plantain and store at room temperature. It should be yellow with some black when you use it.
