Ingredients with Measurements:
- 4 ripe plantains, peeled and sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 can black beans, drained and rinsed (15 oz)
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and translucent, about 5 minutes.
2. Add the sliced plantains, cumin, smoked paprika, and chili powder. Stir to coat the plantains with the spices and cook for 2-3 minutes.
3. Pour in the vegetable broth, diced tomatoes, and black beans. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the plantains are tender.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Stir in the chopped cilantro and season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 3g
Carbohydrates: 46g
Protein: 6g
Fiber: 8g
Substitutions for ingredients:
- Instead of vegetable broth, you can use chicken or beef broth.
- If you don't have smoked paprika, regular paprika can be used instead.
- If you don't have black beans, kidney beans or pinto beans can be used instead.
Variations:
- For a creamier soup, add a can of coconut milk.
- For a meatier soup, add cooked shredded chicken or ground beef.
- For a milder soup, reduce the amount of chili powder.
Tips and tricks:
- Make sure the plantains are ripe, as they will be sweeter and easier to blend.
- If using a blender, be careful when blending hot liquids as they can expand and cause the lid to pop off. Blend in batches if necessary.
- Garnish with additional cilantro and a dollop of sour cream for added flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped cilantro and a dollop of sour cream.
Garnishes:
Chopped cilantro, sour cream, diced avocado, sliced jalapeños
Pairings:
- Serve with a side of crusty bread or tortilla chips for dipping.
- Pair with a crisp green salad for a light and refreshing meal.
Suggested side dishes:
- Cornbread
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more broth or water until desired consistency is reached.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Plantains are a staple food in many Latin American and Caribbean countries. They are a member of the banana family but are larger and less sweet. Plantains are often used in savory dishes and can be boiled, fried, or baked.
Flavor profiles:
This soup is spicy, smoky, and slightly sweet from the ripe plantains.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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