Cuban Plantain Soup
A smooth pureed Cuban soup of green plantains simmered with aromatics and broth, brightened with cilantro and lime. Recipe adapted from Chef Juan Montalvo.
🍳 Cook: 55 min
Ingredients
| 1/4 cup | 60 ml | extra virgin olive oil |
| 1 | small onion, finely chopped | |
| 1 | carrot, finely chopped | |
| 1 | celery rib, finely chopped | |
| 3 | garlic cloves, minced | |
| 4 cups | 960 ml | low sodium chicken or vegetable broth |
| 2 | large green plantains, sliced into 1-inch pieces | |
| 1 | bay leaf | |
| 1/2 teaspoon | 2.5 ml | salt |
| 1 pinch | freshly ground black pepper | |
| 1/2 cup | 120 ml | fresh cilantro, chopped |
| 1 | lime, cut into wedges |
Instructions
- Heat the olive oil in a medium pot over medium heat.
- Add the onion, carrot and celery and cook until the onions are soft, about 3-4 minutes.
- Add the garlic and cook another minute.
- Add the chicken or vegetable broth and bring to a boil.
- Add the sliced plantains and bay leaf. Cover, reduce heat to low and simmer 40 minutes, until the plantains are tender and easily pierced.
- Remove the bay leaf. Add the salt, pepper and cilantro.
- Puree with an immersion blender, or a regular blender in 2-3 batches.
- Return the pureed soup to the pot and cook uncovered over low heat 15 minutes, until slightly thickened.
- Serve with lime wedges and a drizzle of extra virgin olive oil if desired.