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2 cups of vegetable broth (my grandmother uses a broth cube—I would recommend using either a homemade vegetable broth or a store bought without preservatives)
1 slice of green pepper (optional)
1 dash of cilantrillo (optional)
2 plantains, mashed or grated
Boil the vegetable broth with pepper and cilantro , once it is boiled keep it on low heat
Take half a cup of the broth and blend it with 2-3 tablespoons of mashed plantains (depending on how thick you want your soup)
Add the plantain/broth mixture back into the remaining pot of broth, slowly stirring the broth on low heat for 10 minutes
Add salt and pepper to taste
What’s Great About this Soup
Although plantains in restaurants are usually greased and fried, plantains alone have many nutritional benefits. They are:
High in Potassium, which helps to keep us hydrated and energized
High in Tryptophan, an amino acid that helps produce vitamin B6 and serotonin to regulate our moods.
High in Emulsin, an enzyme that helps with the digestion of carbohydrates.
High in Calcium, which helps prevent heart disease and osteoporosis
This is a great soup to have after a long, active day to refuel and re-energize. !Buen Provecho!