Shakin & Bakin Foodie Blog

You might have heard by now that "souping" is the new juicing. Soup is a satisfying and delicious way to infuse your body with tons of nutrients that are easy to digest – and it's certainly more satisfying than a cold juice. Today's soup recipe is courtesy of the great folks over at IMUSA. Please visit their site to learn more about their kitchen and cooking products.

Sweet Plantain Soup Recipe

olive oil 2 tablespoons
large onion 1
carrot 2
garlic cloves 6
chicken stock 12 cups
large ripened plantains 4
cumin 2 teaspoons
fresh cilantro 2 cups
heavy cream 1 cup

In an IMUSA STOCKPOT add oil and sauté' onions, carrots, and garlic until soft, about 3-4 minutes. Add chicken stock, plantains, cumin, and cilantro and bring to simmer. Simmer for 30 minutes. Turn off the heat and using tongs or a slotted spoon remove about half of the sliced plantains and set aside.

Use an immersion blender to purée the soup inside the IMUSA STOCKPOT until smooth. Alternatively, you may purée batches of the soup in a blender. Add reserved plantains back to the soup and mix in the heavy cream. Bring soup back to heat and serve.

Disclosure: Recipe and photo used with permission. No monetary compensation was received. This is a guest post recipe ONLY and published as a courtesy to the company.