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Plantain soup

  • Preparation Time20 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyEasy
1 tbsp olive oil
1 small onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stick, strings removed and finely chopped
2 garlic cloves, finely chopped
480ml chicken stock, home-made or shop-bought, plus more if needed
2 green plantains, peeled and thinly sliced
30g fresh cilantro leaves, finely chopped, reserve some for garnish
2 bay leaves
1/2 tsp ground cumin
1) Heat the olive oil in a medium saucepan over a medium-high heat for one minute. Add the onions, carrots, celery and garlic and cook until the onions are soft and browned, about eight minutes, stirring often with a wooden spoon.

2) Add the chicken stock, plantains, chopped coriander, bay leaves and cumin, and bring to a boil. Reduce the heat to the lowest setting and cook at a bare simmer, uncovered, until the plantains are very tender, 45 minutes.

3) Transfer half the soup to a blender and puree until smooth*. Stir the pureed soup back into the pot with the remaining chunky soup and mix well. If the soup is too thick for your taste add more chicken stock. Season with salt and pepper and serve garnished with a few coriander leaves or a slice of lime.

*When blending hot liquids:
Remove the liquid from the heat and allow to cool for at least 5 minutes. Transfer to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid to prevent the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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