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Ingredients41 m servings 156 cals
Original recipe yields 6 servings
- 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.
- 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.
Per Serving: 156 calories; 3.8 g fat; 32 g carbohydrates; 2.4 g protein; < 1 mg cholesterol; 745 mg sodium. Full nutrition