Plantains are the most versatile fruit in Cuban cooking. Green or ripe, they can be baked, fried, boiled, grilled made into soups, chips, served as a side or made into dessert. My father used to tell me stories about his boyhood in Cuba, which included wistful memories of a love for his grandmother’s green plantain soup. Besides being a comfort food, it’s is also good for someone suffering from a stomach ailment. It is full of fiber, flavorful, simple, and low in fat and calories.
If desired, you can enhance the flavor of the soup by adding carrots and/or ham to the stock in the early cooking process, but I feel it interferes with the simplicity of the soup as it is.