Plantain Dumpling Soup

Plantain Dumpling Soup
Plantain is one of those versatile ingredients that shines in any dish you put it in. This is certainly no exception in this recipe where flavourful plantain dumplings pack a punch in a tangy tomato soup base.
Icon_cookingtime_grey Created with Sketch. 35 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Plantain Dumpling Soup


  • 1 ripe plantain
  • 1-2 cloves garlic
  • 3 green chillies (or 1/2 scotch bonnet pepper)
  • handful of fresh basil or partminger
  • 1 stalk green onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 red bell pepper, half of it finely chopped
  • 3/4 cup wholegrain flour or toasted breadcrumbs
  • 4 large tomatoes
  • 1 stalk lemon grass
  • 2 cups water
  • 1 tbsp olive oil (optional)
  • Salt to taste

How to make

  1. Start by making the soup base. Blend half the red bell pepper with the tomatoes, lemon grass and a little water. Pour into a large pot, add the olive oil and season with salt. Let it simmer on a low heat as you prepare the dumplings.

  2. To make the dumplings, blend the ripe plantain with garlic, chillies (or scotch bonnet pepper) and fresh basil in a food processor to form a smooth mixture.

  3. Transfer the mixture into a large bowl and add the chopped green onion, red and green bell pepper, and the flour/breadcrumbs. Mix well to evenly distribute the chopped vegetables.

  4. With floured hands, take spoonfuls of the mixture and roll into round dumplings - it should yield about 10-12. Arrange them on a lightly floured surface as you go along.

  5. Place each dumpling carefully into the simmering pot of soup. Add 2 cups of water and bring to a boil for 5 minutes. Reduce the heat and simmer for another 5 minutes with the lid off (this will help thicken the soup slightly).

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