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Plantain Soup      HT  SP  Colombian  80mins

Serves 4      Hot   Vegetables Spices Herbs   Soup   Gluten Wheat Dairy free Eggless    Colombia   Sth. American   South American

1 tbsp Olive Oil
1 small Onion, finely chopped
1 Carrot, finely chopped
1 stick of Celery, finely chopped
2 Garlic Cloves, crushed
960ml/32fl.oz. Fresh Chicken Stock
2 Green (unripe) Plantains, peeled and chopped
2 tbsp Freshly chopped Coriander (cilantro)
1 teasp Ground Cumin
1 Bay leaf
Salt and Black Pepper


1. Heat the oil in large saucepan add the onions, carrots, celery and garlic and sauté for 3-5 minutes until soft but not brown.
2. Add the stock, bring to the boil stirring, then add the plantains, coriander, cumin, bay leaf, salt and pepper and mix well.

3. Reduce the heat and simmer, uncovered, for 40 minutes or until the plantains very soft.

4. Remove and bay leaf allow to cool a little then transfer half the soup to a blender or food processor and process until very smooth.

5. Return to the soup remaining in the pan and heat through, adding a little more stock if the mixture is too thick.

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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