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. ---------------------------------------------------------------------------
Nutrition
Ingredients
