Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups buckshorn plantain, peeled and chopped
- 4 cups vegetable broth
- 1 can (14 ounces) diced tomatoes, undrained
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1 lime, cut into wedges
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the cumin, smoked paprika, chili powder, cinnamon, ginger, coriander, turmeric, salt, and black pepper. Cook for 1 minute, stirring constantly.
3. Add the buckshorn plantain, vegetable broth, diced tomatoes, honey, and apple cider vinegar. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the buckshorn plantain is tender.
4. Remove the pot from the heat and let cool slightly. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and reheat over low heat. Stir in the cilantro, mint, parsley, and basil.
6. Serve the soup hot, garnished with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 5g
Carbohydrates: 32g
Fiber: 6g
Protein: 4g
Substitutions for ingredients:
- Buckshorn plantain can be substituted with regular plantains or sweet potatoes.
- Vegetable broth can be substituted with chicken or beef broth.
- Honey can be substituted with maple syrup or agave nectar.
- Apple cider vinegar can be substituted with white wine vinegar or rice vinegar.
Variations:
- Add cooked chicken or shrimp for a heartier soup.
- Add a can of black beans or chickpeas for extra protein.
- Top with sliced avocado or sour cream for added creaminess.
Tips and tricks:
- Be sure to blend the soup until it is completely smooth for the best texture.
- Adjust the amount of spices to your liking for more or less heat.
- Make the soup ahead of time and reheat when ready to serve.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with lime wedges and fresh herbs.
Garnishes:
- Lime wedges
- Fresh cilantro
- Fresh mint
- Fresh parsley
- Fresh basil
Pairings:
- Crusty bread
- Salad with a citrus vinaigrette
- Roasted vegetables
Suggested side dishes:
- Grilled cheese sandwich
- Quesadilla
- Empanadas
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water until it reaches your desired consistency.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Be sure to cook the soup until the buckshorn plantain is tender and the soup is heated through to ensure it is safe to eat.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Buckshorn plantain is a type of plantain that is native to Europe and Asia. It is often used in traditional medicine for its anti-inflammatory and antioxidant properties.
Flavor profiles:
This soup is sweet and spicy, with a hint of smokiness from the paprika. The buckshorn plantain adds a slightly nutty flavor and creamy texture.
Serving suggestions:
Serve this soup as a comforting and flavorful meal on a chilly day.
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