dish
Plantain Soup

6
Serves
175
Calories
12
Nutrients
9
Vitamins

Ingredients

1 small onion
2 stalks celery
2 cloves garlic
2 tablespoons olive oil
approximately 5 cups chicken stock (or veal stock)
1/2 teaspoon ground cumin
1/2 cup finely chopped fresh cilantro

Cooking Instructions

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

Nutrition Information

Number of Servings: 6
Calories
175
Protein
6 g
Total Carbohydrate
29 g
Dietary Fiber
3 g
Soluble Fiber
1 g
Sugar
7 g
Total Fat
5 g
Saturated Fat
1 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
0 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
14 %
Percent Calories from Carbohydrate
63 %
Percent Calories from Fat
23 %
Vitamin A
2940 IU
Vitamin B3 - Niacin
3 mg
Vitamin C
14 mg
Folate
24 mcg
Calcium
39 mg
Iron
2 mg
Phosphorus
29 mg
Potassium
620 mg
Sodium
165 mg