Puerto Rican Plantain Soup

Ingredients

• 4 ripe plantains, peeled and sliced 4 ripe plantains, peeled and sliced
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 20g
• Protein: 3g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened and fragrant.
2. 2.
   Add the sliced plantains to the pot and cook for a few minutes, stirring occasionally.
3. 3.
   Sprinkle the ground cumin and dried oregano over the plantains and vegetables. Stir well to coat everything evenly.
4. 4.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the plantains are tender.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, blend in batches and be careful with the hot liquid.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the soup.

Treat your ingredients with care...

• Plantains — Make sure to use ripe plantains for this recipe as they provide the desired sweetness and creaminess. Look for plantains with yellow skin that have some black spots, indicating ripeness.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a diced jalapeno pepper to the soup.
• If you prefer a chunkier texture, reserve some of the cooked plantain slices before blending the soup and add them back in at the end.
• Serve the soup with a side of crusty bread or cornbread for a complete meal.

Serving advice

Serve the Puerto Rican Plantain Soup hot in individual bowls. Squeeze fresh lime juice over each serving to enhance the flavors. Accompany the soup with a side of warm tortillas or crusty bread for a satisfying meal.

Presentation advice

Garnish each bowl of Puerto Rican Plantain Soup with a sprinkle of fresh chopped cilantro. The vibrant green color of the cilantro will add a pop of freshness to the golden-hued soup. Serve the soup in colorful ceramic bowls to showcase the beautiful colors of the ingredients.