Ingredients

• 1 tablespoon olive oil, or as desired
• 1/2 cup chopped white onion
• 1 tablespoon sofrito
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1 bay (laurel) leaf
• salt and ground black pepper to taste
• 6 cups chicken stock
• 2 large green plantains, peeled and grated

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Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat; cook and stir onion until tender, 4 to 5 minutes. Add sofrito, garlic, cumin, bay leaf, salt, and pepper; cook and stir until fragrant, 2 to 3 minutes. Add chicken stock and bring to a boil.
2. Stir plantain into mixture and cook until tender, 10 to 15 minutes. Remove bay leaf and blend mixture with an immersion blender until soup is smooth and thick.