Sopa de Plátano Verde (Vegan Green Plantain Soup)

6 standard portions

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Ingredients

• 3 green plantains (sliced)
• 2 tbsp olive oil ((28g))
• 1 small onion (chopped)
• 4 garlic cloves (minced)
• 1 medium carrot (chopped)
• ½ red bell pepper (chopped)
• ½ green bell pepper (chopped)
• 2 celery stalks (sliced)
• ½ tsp cumin ((1g))
• 1 tbsp cilantro ((0.4g) (dried or fresh coriander))
• ¼ tsp garlic granules ((0.75g))
• 6 cups vegetable broth ((1.42 litres))
• 1 bay leaf
• pink salt and black pepper to taste

Method

1. Preheat the oven at 180C/356F.
2. Line a baking tray with parchment paper, coat with oil and set aside.
3. Slice both ends of the plantain and then discard.
4. Score the plantain lengthways (not too deep).
5. Use your thumb to peel away the skin and discard.
6. Slice the plantain and repeat the above steps with the other 2 green plantain.
7. Arrange the sliced plantain on the baking tray and coat the tops with oil.
8. Bake the plantain for 20 minutes or until lightly golden.
9. Once baked set aside to cool.
10. On medium heat in a medium sized saucepan, heat the olive oil.
11. Saute the onion and garlic until soft and translucent.
12. Add the carrot, celery and bell peppers and cook for a further 5 minutes.
13. Season with the cilantro, cumin and garlic granules.
14. Pour the vegetable broth into the saucepan and add the bay leaf.
15. Bring the saucepan to a rolling boil then reduce the heat to medium-low and simmer with lid for 5-7 minutes.
16. Remove the broth from the stove, discard the bay leaf and transfer into a blender along with the baked plantain (you may need to do this in batches).
17. Blitz the soup into a smooth consistency.
18. Add more vegetable broth if you want a thinner consistency in soup.
19. Add pink salt and black pepper to taste.