Heat the oil in a large heavy saucepan over medium heat. Add the onions, carrots, celery, and garlic. Cook, uncovered, for 3 to 4 minutes, or until the onions are soft but not brown. Add 4 cups of the stock and bring to a boil over high heat. Add the plantains, most of the cilantro (reserve a few tablespoons for garnishing), 1/2 teaspoon of the cumin, and the bay leaf. Season with salt and pepper. Return to a boil. Reduce the heat to medium-low and simmer, uncovered, for 40 to 50 minutes, or until the plantains are very tender.
Remove and discard the bay leaf. Transfer half of the soup to a blender; puree until smooth. Return to the pan. If the soup is too thick, add a little more of the stock. Season with more salt and cumin, if desired. Sprinkle the reserved cilantro on top.
To peel a green plantain, make 3 or 4 vertical slits down the plantain, just enough to break through the skin. Put them in a bowl and cover with warm water. Let sit in water for about 10 minutes to soften the skin. Take your thumb and pinch under the slits to remove the skin off of the plantain.
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|Serving Size: 1 Serving (376g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 38 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 439.7mg||15 %|
|Potassium 763.3mg||20 %|
|Total Carbohydrate 34g||10 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 29.9g|
|Protein 4.2g||6 %|
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Calories per serving: 177
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