Sopa De Verde Rallado - Vegetable Soup With Plantain
- 8 cups beef stock
- 1 turnip, peeled and cut in half
- 1 small plantain, peeled and grated
- 1 small carrots, cut into bite-size chunks or 1 small potato, peeled and cut into bite-size chunks
- 2 cabbage leaves, cut up
- 1 tablespoon parsley, chopped
- 1 tablespoon butter
- 12 teaspoon garlic powder
- 12 teaspoon curry powder
- 1 teaspoon achiote oil (optional)
- salt and pepper
- Bring stock to a boil.
- Add turnip and add garlic powder, curry powder, salt and pepper.
- Cook for 10 minutes.
- Add carrot.
- Cook for 10 minutes.
- Add potato, cabbage, parsley and plantain, which has been grated on the large holes of your grater.
- Remove the turnip and mash it very well.
- You can use the blender for this.
- Return the smooth turnip puree to the soup.
- Add butter and achiote oil, if using.
- Serve the soup when the potatoes are cooked through.
beef stock, plantain, carrots, cabbage, parsley, butter, garlic, curry powder, achiote oil, salt
Taken from www.food.com/recipe/sopa-de-verde-rallado-vegetable-soup-with-plantain-429750 (may not work)