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3 green plantains, peeled and sliced into small chunks
8 c. chicken, beef or vegetable broth or more if needed
1 c. chopped onion
4 garlic cloves, minced
2 scallions, chopped
salt and pepper to taste
1 large carrot, peeled and diced
1 to 2 celery sticks, chopped
1/2 tsp. ground cumin
1/4 c. cilantro

Place the onion, garlic, scallions and 1 cup broth in a blender;
blend for about 30 seconds. Place the broth mixture in a medium pot
and bring to a boil. Reduce the heat to medium; add the rest of the
ingredients, except the cilantro. Cover the pot and reduce the heat
to medium-low; cook for 30 minutes, or until the plantains are very
tender. Transfer the soup to a blender and purée. Add the puréed
soup back to the pot; stir and cook for 10 more minutes. Add more
broth, if necessary. Divide the soup into bowls; sprinkle with fresh
cilantro on top. Serve with avocado.

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