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This recipe is...
rich in fruits
1 small onion
2 stalks celery
2 cloves garlic
2 tablespoons olive oil
approximately 5 cups chicken stock (or veal stock)
2 green plantains
1 bay leaf
1/2 teaspoon ground cumin
1/2 cup finely chopped fresh cilantro
salt and pepper
1. Finely chop the onion, carrot, celery and garlic. Heat the olive oil in a large saucepan and cook the chopped vegetables over medium heat until soft but not brown, about 3 to 4 minutes. Add the stock and bring to a boil.
2. Peel and thinly slice the plantains. Add the plantains, bay leaf, cumin, half the cilantro, salt, and pepper to the stock. Bring to a boil, reduce the heat, and gently simmer the soup until the plantains are very tender, 30 to 40 minutes.
3. Remove the bay leaf and puree the soup in a blender. If necessary, thin with a little stock. Just before serving, heat the soup and correct the seasoning, adding salt or cumin as necessary. Sprinkle with the remaining cilantro and serve at once.
Serving Size: approximately 1 cup
Number of Servings: 6
|Fat||5 g||Fiber||3 g|
|Protein||6 g||Saturated Fat||1 g|
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