Ingredients:
- 3 tbsps olive oil
- 2 cloves garlic
- 1 medium onion
- 1 medium carrot
- 1 stick celery
- 3 green plantains
- 1 1/2 lts stock (vegetable, chicken or beef)
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp ground black pepper
- coriander leaves (optional)
- Mince the garlic, dice the onion, carrot and celery and fry gently in the olive oil until soft.
- Meanwhile, heat the stock in another pan.
- Skin the plantains then cut into 1" slices and cook them in the stock, on medium high, until soft.
- Add the garlic, onions, carrots and celery to the stock, along with the spices.
- Blend to a cream and heat through , adjusting the seasoning if necessary. Add coriander leaf if you wish.