Repe Lojano - Ecuadorian Plantain and Cheese Soup

Ingredients

• 4 ripe plantains 4 ripe plantains
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon achiote powder 1 teaspoon achiote powder
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 cup (120g) queso fresco or mozzarella cheese, grated 1 cup (120g) queso fresco or mozzarella cheese, grated
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Avocado slices, for serving Avocado slices, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 48g, 22g
• Protein: 8g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Peel the plantains and cut them into chunks.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the plantain chunks to the pot and cook for about 5 minutes, stirring occasionally.
4. 4.
   Sprinkle the ground cumin and achiote powder over the plantains, and stir well to coat them evenly.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for about 20 minutes, or until the plantains are tender.
6. 6.
   Using a potato masher or immersion blender, mash the plantains until smooth and creamy.
7. 7.
   Stir in the milk and grated cheese, and continue cooking until the cheese has melted and the soup is heated through.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Repe Lojano hot, garnished with fresh cilantro and accompanied by avocado slices.

Treat your ingredients with care...

• Ripe plantains — Choose plantains that are yellow with black spots, as they will be sweeter and easier to mash.
• Queso fresco or mozzarella cheese — If you prefer a stronger cheese flavor, you can use a combination of queso fresco and mozzarella. Crumble the queso fresco and grate the mozzarella for easier melting.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped jalapeño to the soup.
• If you prefer a smoother texture, you can blend the soup in a blender instead of mashing the plantains.
• Serve the Repe Lojano with a squeeze of lime juice for a tangy twist.
• Experiment with different types of cheese to find your favorite combination.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to adjust the consistency.

Serving advice

Serve the Repe Lojano as a main course, accompanied by warm crusty bread or cornbread. The soup pairs well with a side of avocado slices and a sprinkle of fresh cilantro for added freshness.

Presentation advice

When serving the Repe Lojano, ladle the soup into bowls and garnish with a sprig of fresh cilantro. Place a few avocado slices on top for an attractive presentation. Serve the soup hot to fully enjoy its creamy texture and flavors.