👨‍🍳 Instructions

1. 1

   Prepare the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 8 minutes
2. 2

   Cook the plantains: Add the peeled and chunked green plantains to the pot along with the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the plantains are very tender when pierced with a fork. They should be easily mashable.

   ⏱️ 30 minutes
3. 3

   Blend the soup: Carefully transfer about half of the soup mixture (plantains and broth) to a blender. Add the chopped cilantro. Blend until completely smooth and creamy. For a smoother texture, you can use an immersion blender directly in the pot, or blend in batches until all the soup is pureed. Return the blended soup to the pot if you used a regular blender.

   ⏱️ 5 minutes
4. 4

   Season and finish: Stir the soup well. Taste and season generously with salt and freshly ground black pepper. If the soup is too thick, you can add a little more broth or water until it reaches your desired consistency. Heat through gently for a few more minutes.

   ⏱️ 2 minutes
5. 5

   Serve: Ladle the hot Sopa de Plátano into bowls. Garnish with fresh chopped cilantro.

   ⏱️ 1 minute