This is one of the best soups if you like plantains.

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Recipe Summary

prep:
20 mins
cook:
21 mins
total:
41 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large Dutch oven over medium-high heat; cook and stir onion until tender, 4 to 5 minutes. Add sofrito, garlic, cumin, bay leaf, salt, and pepper; cook and stir until fragrant, 2 to 3 minutes. Add chicken stock and bring to a boil.

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  • Stir plantain into mixture and cook until tender, 10 to 15 minutes. Remove bay leaf and blend mixture with an immersion blender until soup is smooth and thick.

Cook's Note:

Vegetable stock can be used in place of the chicken stock.

Nutrition Facts

156 calories; protein 2.4g 5% DV; carbohydrates 32g 10% DV; fat 3.8g 6% DV; cholesterol 0.7mg; sodium 744.8mg 30% DV. Full Nutrition