Ingredients:
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic clove, minced
4-4 1/2 cups chicken stock or broth
2 green plantain, peeled, quartered lengthwise & thinly sliced
1 bunch cilantro, stemmed and finely chopped
1/2-1 teaspoon cumin
1 bay leaf
salt & pepper

Directions:
Heat oil in large saucepan over medium heat. Add onions, carrots, celery and garlic. Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.

Add 4 cups of chicken stock/broth and bring to boil over high heat.

Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf. Season with salt and pepper. Return to boil.

Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender. Remove and discard bay leaf. Transfer half the soup to blender; puree until smooth.

Return to the pan. If soup is too thick, add a little more stock/broth. Season with more salt/cumin if desired.

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