Surely they will enjoy it when served hot and accompanied by a delicious corn cake and a refreshing kiwi lemonade.
Its origin dates back to indigenous and African roots, blending flavors and culinary techniques.
Plantain Soup
Ingredients
1 tablespoon of Olive oil
1 Finely chopped small onion
1 Finely chopped carrot
1 Chopped celery stalk
2 Garlic cloves
4 cups of Chicken broth
2 Green plantains sliced
1 Handful of chopped cilantro
½ teaspoon of Cumin
1 Bay leaf
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a large pot over medium heat, sauté the onion, carrot, celery, and garlic until the onion is translucent but not browned.
Step 2 : Add the broth and bring to a boil, increasing the heat.
Step 3 : Once boiling, add the plantains, cilantro (reserving some for decoration), cumin, and bay leaf.
Step 4 : Season with salt and pepper, cover the pot again, and let simmer on low heat without a lid for 50 minutes.
Step 5 : Remove from heat when the plantains are tender to the palate.
Step 6 : Pass a portion of the soup to a blender and blend thoroughly until smooth, then return it to the pot.
Step 7 : If the soup is too thick, add a little more broth.
Step 8 : Serve in deep bowls, garnished with the remaining finely chopped cilantro sprinkled over the soup.
