Green Plantains creamy soup
This recipe is a Puertorrican dish is very easy to prepare, oil free and you will love it!
4 Green plantains, peeled and cut into 1-inch chunks
8 cups of water or vegan low sodium broth
3 or 4 cloves of garlic
1/2 small to med size yellow onion
1/4 teaspoon smoke paprika (maybe more depends on you start with 1/4 teaspoon)
1/4 teaspoon of cumin power
1 cap of Apple cider vinegar
Mineral salt to taste
1 teaspoon of vegan vegetable bullion
(You can substitute by the Vegan Chicken flavor bullion)
2 to 3 tablespoon of sofrito
For the sofrito:
1/2 Green bell pepper
1/2 Red bell pepper
10 cloves of garlic
1 small to med size yellow onion
A big bunch of cilantro
Add all sofrito ingredients in a food processor and blend for 1 or 2 minutes and voila sofrito will be ready to use!
For the soup:
1.First, peel the plantains, and cut them up into 1/2-inch chunks. Heat a little bit of liquid it can be vegetable broth or water in a large saucepan, on medium/high heat. Add the diced onions, minced garlic and sofrito and turn down the heat to medium. Sauteed for about 5 minutes if liquid evaporates add more until onions are translucent. Then add the plantains and the 8 cups of vegetable broth or water and the rest of ingredients bring to a simmer.
2.Leave it all simmering for about 20 to 25 minutes, or until the plantains are fork tender. You can adjust the flavors.
3. Once the plantains are cooked use an immersion blender to blend all the ingredients together. If you don't have an immersion blender transfer everything very carefully to a high speed blender and blend.
You can serve alone, with rice, you can add Avocado and cilantro on top too! Serve and enjoy!