Low Sodium Roasted Garlic Plantain Soup

Total time1 hr 10 min

Prep time15 min

Cook time55 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the roasted garlic

1 whole head garlic
Spice World Garlic Minced Squeeze - 9.5 Oz Spice World Minced Garlic, 4.5 Oz Fresh Garlic Badia Garlic Minced in Olive Oil - 8 Oz Goya Garlic Minced Jar - 4.5 Oz
See all
1 tsp olive oil

For the soup

2 tbsp olive oil
1 medium yellow onion, diced
1 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
2 ripe yellow plantains (about 1 lb total), peeled and cut into 1-inch chunks
3 cups bone broth
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lime juice

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 tsp olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up on a small square of aluminum foil, drizzle with 1 tsp olive oil, and wrap tightly. Roast on a baking sheet for 40–45 minutes, until the cloves are deeply golden, very soft, and fragrant. Unwrap and let cool for 5 minutes, then squeeze the cloves out of their skins into a small bowl and set aside.
2
While the garlic roasts, heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!