Ingredients Edit

Directions Edit

  1. Heat oil in large saucepan over medium heat.
  2. Add onions, carrots, celery and garlic.
  3. Cook, uncovered, for 3–4 minutes, or until onions are soft but not brown.
  4. Add 4 cups of chicken stock/broth and bring to boil over high heat.
  5. Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
  6. Season with salt and pepper.
  7. Return to boil.
  8. Reduce heat to medium-low and simmer, uncovered for 40–50 minutes or until plantains very tender.
  9. Remove and discard bay leaf.
  10. Transfer half the soup to blender; puree until smooth.
  11. Return to the pan.
  12. If soup is too thick, add a little more stock/broth.
  13. Season with more salt/cumin if desired.

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