Directions:
- Heat oil in large saucepan over medium heat.
- Add onions, carrots, celery and garlic.
- Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.
- Add 4 cups of chicken stock/broth and bring to boil over high heat.
- Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
- Season with salt and pepper.
- Return to boil.
- Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.
- Remove and discard bay leaf.
- Transfer half the soup to blender; puree until smooth.
- Return to the pan.
- If soup is too thick, add a little more stock/broth.
- Season with more salt/cumin if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.47 Kcal (638 kJ) | ||
| Calories from fat | 60.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.68g | 10% | |
|---|---|---|---|
| Cholesterol | 7.65mg | 3% | |
| Sodium | 389.98mg | 16% | |
| Potassium | 412.66mg | 9% | |
| Total Carbs | 15.8g | 5% | |
| Sugars | 7.02g | 28% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 8.37g | 17% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 30.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 48.78 Kcal (204 kJ) | ||
| Calories from fat | 19.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 10% | |
|---|---|---|---|
| Cholesterol | 2.45mg | 3% | |
| Sodium | 124.76mg | 16% | |
| Potassium | 132.01mg | 9% | |
| Total Carbs | 5.05g | 5% | |
| Sugars | 2.24g | 28% | |
| Dietary Fiber | 0.43g | 5% | |
| Protein | 2.68g | 17% | |
| Vitamin C | 1.1mg | 6% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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