Sopa de Plátano/Plantain Soup
Servings: 4 servings
Ingredients
- 3 medium green plantains
- 2 tbsp olive oil
- 1/2 onion
- 3 garlic cloves
- 2 tbsp sofrito If you don't have sofrito: 1 tbsp finely diced green pepper and 1 tsp culantro
- 7 cups vegetable broth, low sodium
- 1 tsp or to taste adobo
- 1 tsp salt
Instructions
- Peel plantains and cut them up in to 1/2 inch chunks
- Heat olive oil in medium dutch oven or medium saucepan, on medium/high heat
- Add onions, garlic and sofrito and turn the heat down to medium. If you don't have sofrito, add 1 tbsp of finely diced green pepper and 1 tsp of culantro.
- Stir fry until onion is somewhat translucent, about four minutes
- Add plantains and vegetable broth and bring to a simmer
- Simmer for 25 minutes, or until plantains are fork tender
- Using an immersion blender, blend all the ingredients in the pan. If you don't have one, carefully transfer the mix to a regular blender and blend.
- If using a regular blender, transfer mix back to the pan. Add the adobo and salt.
- Leave simmering for a few more minutes until you achieve desired thickness
- Let sit for about five minutes, and serve
Notes
Beware of salt! Be very mindful of the vegetable broth you use and its sodium content. I use a low sodium broth, which is what I recommend. If the only broth you can find is high in sodium, use half part broth and half part water. Just make sure to taste test for salt during the whole process, so you don't end up with a very salty soup.