Ingredients with Measurements:
- 2 ripe plantains, peeled and sliced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can of diced tomatoes (14 oz)
- 4 cups of vegetable broth
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
2. Add the carrots, celery, and bell peppers to the pot and cook for 5-7 minutes until the vegetables start to soften.
3. Add the sliced plantains, diced tomatoes, vegetable broth, cumin, smoked paprika, and oregano to the pot. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the plantains are tender.
5. Use an immersion blender to puree the soup until smooth, or transfer the soup to a blender and puree in batches.
6. Season the soup with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, high heat to bring soup to a boil, low heat to simmer.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Fat: 6g
Carbohydrates: 31g
Protein: 4g
Fiber: 5g
Sodium: 800mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use sweet potatoes instead of plantains.
- You can use canned corn instead of bell peppers.
Variations:
- Add cooked chicken or shrimp to the soup for extra protein.
- Add a can of black beans or chickpeas for extra fiber and texture.
- Add a splash of lime juice for a citrusy kick.
Tips and tricks:
- Make sure to use ripe plantains for this recipe, as they will be sweeter and softer than unripe plantains.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- If the soup is too thick, you can add more broth or water to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the soup for up to 3 months.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with fresh cilantro and a drizzle of olive oil.
Garnishes:
- Fresh cilantro
- Sliced avocado
- Sour cream
- Shredded cheese
Pairings:
- Crusty bread
- Cornbread
- Salad
Suggested side dishes:
- Grilled cheese sandwich
- Quesadilla
- Empanadas
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to wash all vegetables before using them in the recipe.
- Store leftover soup in the refrigerator or freezer promptly to prevent bacterial growth.
Food history:
- Plantains are a staple food in many Latin American and Caribbean countries, and are often used in soups and stews.
Flavor profiles:
- This soup is sweet and savory, with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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