This Cuban Plantain Soup is hearty, comforting, and so good. Easy to make & perfect for cold days.
Heat olive oil in medium-sized pot over medium heat
Add onion, carrot, and celery and cook until onions are soft, about 3-4 minutes
Add garlic and cook for another minute
Add chicken/vegetable broth and bring to a boil
Add sliced plantains and bay leaf. Cover, reduce heat to low, and simmer for 40 minutes or until plantains are tender and easily pierced
Remove bay leaf. Add salt, pepper and cilantro
Puree using an immersion or regular blender. If using regular blender, blend in 2-3 batches
Transfer pureed soup back to pot and cook uncovered over low heat, for 15 minutes until slightly thickened
Serve with lime wedges and drizzle with extra virgin olive oil, if desired