1 tsp extra virgin olive oil
2 cloves garlic, minced
½ cup finely chopped fresh cilantro, divided
8 cup reduced-sodium chicken broth
1 ½ cup water
½ tsp salt
freshly ground pepper to taste
finely shredded parmesan cheese
8 lime wedge
1. Shred plantains using the large holes of a box grater.
2. Heat oil in a large saucepan over medium heat. Add garlic and 1/4 cup cilantro; cook, stirring, until the garlic is softened, 1 to 2 minutes. Add broth and water and bring to a boil. Stir in plantains and reduce heat to a simmer. Simmer until the plantains are tender and the soup is thickened, 25 to 30 minutes. Stir in the remaining 1/4 cup cilantro and season with salt and pepper. Sprinkle each serving with 1 teaspoon Parmesan cheese and garnish with a lime wedge.
Tip: Plantains are usually sold underripe with green-yellow skin—just what you’ll need for this recipe. (A ripe plantain, with black-yellow skin, should not be used instead.) Find them at large supermarkets or Hispanic markets. To peel an unripe plantain, slice off both ends and cut into 3-inch lengths. Using the tip of a paring knife, cut 4 lengthwise slits along each piece. Soak in ice water for 3 to 5 minutes to loosen the skin. Remove from the water and peel.
Provided by: EatingWell
Per Single Serving / Serves 8 Total
- Calories 111
- Calories from fat 9
- Total Fat 1gm 2%
- Sodium 730mg 30%
- Total Carbohydrates 23gm 8%
- Fiber 2gm 8%
- Protein 5gm
- Cholesterol 1mg
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.