Best Plantain Soup [Video+Recipe]
Serving: 4 porciones
Ingredients
- 2 tablespoons olive oil
- 1 large white onion chopped
- ½ red bell pepper chopped
- 2 garlic cloves crushed
- 2 plantain (very ripe), peeled and chopped
- 6 cups vegetable broth [1.5 liters]
- ¼ teaspoon cumin powder
- ¼ teaspoon freshly cracked black pepper (or to taste)
- 1 teaspoon salt (or more, to taste)
- ¼ teaspoon hot sauce optional
- ½ cup green plantain chips
- ¼ cup grated sharp cheddar (optional)
- 5 sprigs parsley
Instructions
1. Sautee plantains
- Heat the oil over medium heat in the pot. Add onion and cook and stir until it starts to become translucent. Stir in bell pepper, garlic, and ripe plantain. Cook and stir until the garlic releases its aroma (about a minute). Add salt, cumin and pepper.
2. Boil soup
- Add the broth.Simmer covered for 5 minutes, or until the plantain is cooked through. Remove from the heat and cool to room temperature.
3. Blend and reheat soup
- Liquefy in a blender. Add the parsley and pulse a couple of times to mince it.Pour back into the pot. Reheat over medium heat until it starts to boil.Stir in the spicy sauce. Season with salt to taste.
4. Serving
- Serve sprinkled with cheddar and plantain chips.
Nutrition
Calories: 476kcal | Carbohydrates: 36g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 1581mg | Potassium: 529mg | Fiber: 2g | Sugar: 20g | Vitamin A: 2224IU | Vitamin C: 40mg | Calcium: 65mg | Iron: 1mg
