Angela Privin discovered the Paleo diet during a multi year effort to heal her severe irritable bowel syndrome. Thanks to Paleo she’s has been symptom-free for 10 years. Going Paleo also forced her to learn to cook and now she spends all her free time experimenting with new recipes in her Paleo Kitchen Lab. She also works as a digestive health coach at Do It Yourself Health, practices chi gong, and hikes the urban hills of San Francisco with her husband and Paleo pup, Mishka. Connect with Angela on Facebook, Instagram, and Pinterest.
Sometimes my best recipes emerge from the need to use produce before it goes bad.
If I didn’t have broccoli florets languishing in my fridge, this broccoli and plantain soup wouldn’t have been made. While it may seem like an unlikely combination, this soup had it going on. Sweetness from the plantain, creaminess from the coconut milk, meatiness from the beef broth and the health benefits of broccoli.
This soup was bursting with flavor, fiber, amino acids and cancer-fighting antioxidants. I hope this successful experiment encourages you to combine ingredients that don’t commonly go together. Soups are probably one of the easiest ways to use up produce that is about to go bad and experiment with flavor combination.
The flavors will mix together even more as the soup sits in the fridge overnight, deepening and slightly changing the flavor profile.
- Prep time: 10 minutes
- Cook time: 30 minutes (if broccoli is cooked in advance cooking time will decrease)
- Servings: 2 large servings
- 1 large ripe plantain (skin is yellow or brown). For a less sweet taste use a green skinned plantain
- 1/2 cup of beef or chicken broth
- 1/2 cup of full fat coconut milk
- 1 cup of broccoli, chopped (you can use both the florets and the stem for this)
- Pancetta or Prosciutto, cut into small cubes. You can also pork belly or bacon.
- Salt to taste
- Pour bone broth in a pot and add broccoli. Simmer on medium heat until broccoli has softened. You might want to keep the lid on the pot so the broth doesn’t evaporate too much as you simmer the broccoli. You can also add water if the broth begins to evaporate too much.
- Slice a plantain into rounds and throw into the pot along with the coconut milk.
- Stir the ingredients together, make sure the plantains are submerged and let the pot simmer for 10 minutes (following the instructions above regarding the lid or adding water).
- Transfer the content of the pot to a blender or use a hand blender to puree the soup. Add salt to taste.
- Cook pancetta, prosciutto, bacon or pork belly in a separate pan, then add the meat and the fat to the soup for extra flavor.
- You can garnish this soup with your favorite spices or herbs. Fresh sage, dried oregano or fresh cilantro are my number one choices. Or serve with a dollop of cilantro pesto. To make the pesto mix a stalk of chopped cilantro with, 1 chopped garlic clove, 1/4 cup of olive oil and 1/4 teaspoon of salt in the food processor. If you have successfully reintroduced nuts, you can add 1/4 cup of pine nuts to your pesto.
- Enjoy the creamy, healthy, sweet warming goodness!