• 4 green plantains
• 6 cups beef stock
• 2 medium Russet potatoes, peeled & quartered
• 1 green pepper, seeded, deveined & quartered
• 1 large onion, quartered
• 6 cloves garlic, peeled & smashed
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp ground cumin
• ½ tsp dried oregano

Serving Suggestion

• crisp fried plantain tostones

Equipment

• blender or food processor

1. Remove plantain skins easily by cutting and trimming off the tops and bottoms, and making a couple of scores down the sides in the skins. Dunk in hot water and let sit for 1 minute
2. The skins should now be loose enough to separate the flesh from the peel. Cut into pieces
3. In a large, deep pot, combine all ingredients and bring to a boil and let boil 10 minutes, then cover, reduce the heat to low and cook 30-40 minutes or until all of the vegetables are soft and tender
4. Remove from heat and ladle the cooked vegetables and broth into a food processor and purée until smooth. This will likely need to be done in batches
5. Pour the soup into serving bowls and garnish with crisp fried plantain tostones if desired