Ingredients

• Green plantains – 3 medium / approx. 600 g
• Olive oil – 2 tbsp / 30 ml
• Garlic cloves – 4, minced
• Onion – 1 medium, diced / approx. 150 g
• Chicken broth – 6 cups / 1.4 liters
• Cilantro – 1/4 cup, chopped / 15 g
• Bay leaf – 1
• Salt – 1 tsp / 6 g
• Black pepper – 1/2 tsp / 2 g
• Cumin – 1/2 tsp / 2 g
• Lime – 1, juiced

Instructions

1. Peel the plantains and slice them into 1-inch rounds.
2. In a large pot, heat olive oil over medium heat. Add the minced garlic and diced onion, and sauté until the onion becomes translucent.
3. Add the sliced plantains to the pot and stir them to coat in the oil and aromatics.
4. Pour in the chicken broth, then add the bay leaf, salt, black pepper, and cumin. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30 minutes or until the plantains are very tender.
6. Remove the bay leaf. Using an immersion blender, puree the soup until smooth and creamy.
7. Add the chopped cilantro and lime juice to the soup, stirring to incorporate.
8. Serve hot, garnished with additional cilantro if desired.

Substitutions

• Olive oil -> Coconut oil
• Chicken broth -> Vegetable broth
• Cilantro -> Parsley

Enhancements in the Next Evolution

• Add a touch of smoked paprika for a hint of smokiness.
• Incorporate a splash of coconut milk for added creaminess.
• Include diced carrots for extra sweetness and texture.