Sopa de plátano

Plantain Soup


2 teaspoons extra-virgin olive oil
1 small onion, peeled and finely chopped
1 carrot, peeled and finely chopped
2 ribs celery, finely chopped
2 cloves garlic, peeled and minced
5 cups chicken broth, homemade or low-sodium canned
2 green plantains, peeled and diced
1 bay leaf
1 teaspoon ground cumin, plus more to taste
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
¼ cup chopped cilantro leaves


Heat the olive oil in a large heavy saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until soft but not brown, about 3 to 4 minutes
Add the chicken broth and bring to a boil. Add the plantains, bay leaf, cumin, the salt and pepper. Return the soup to a boil. Reduce the heat and simmer gently, uncovered, until the plantains are very tender, about 40 minutes
Remove and discard the bay leaf. Place half of the soup in a blender or food processor and puree until smooth. Stir the puree into the remaining soup
Just before serving, reheat the soup. Add additional salt or cumin if desired. Divide among 4 bowls, garnish with the cilantro and serve immediately