How to make green bananas soup

green bananas soup Vitamin B6 found in helps regulate blood glucose, helping to stabilize your blood sugar levels due to the high level of fiber banana soup.

Repe is served with avocado slices, cheese slices and aji on the side. Like many other traditional dishes, there are different variations of this soups, one of the most famous is called arvejas con guineo and includes split peas. There is another version made with potatoes that is known as repe mestizo. If you or your family have a different variation, I would love to learn more about it and try it out.


10 green bananas or 6 green plantains peeled and diced
2 tbs oil
1 white onion diced
2 garlic cloves crushed
4 oz of cheese: quesillo a fresh farmer’s type cheese – can also use queso fresco or mozzarella
½ cup of milk or cream
1 bunch of cilantro finely chopped – about ½ cup already chopped
8 cups of water
Salt to taste

Heat the oil in large soup pot, make a refrito or base for the soup by adding the diced onion and crushed garlic, cook until the onions are soft, about 5 minutes.
Add the 8 cups of water and bring to a boil.
Add the diced green bananas to the boiling water.
Cook over medium high heat, stirring occasionally, until the bananas or plantains are soft, about 15-20 minutes. It will take longer for the plantains to cook than the bananas.
In the same pot, gently mash some of the bananas pieces to help thicken the soup.

Crumble the cheese and add it to the soup
Stir in milk or cream, cilantro and salt
Remove from the heat and serve with slices of avocado, cheese and aji or hot sauce.

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