Cuban-style chicken soup

Step 1/ 7

• ⅔ onions
• ⅔ tbsp vegetable oil
• ⅔ plantains

• cooking spoon
• cutting board
• knife
• large pot

Dice the onions. Sauté in vegetable oil until translucent. Add diced plantains and sauté briefly.

Step 2/ 7

• ⅓ l chicken stock

• blender

Deglaze with chicken stock, then simmer briefly and purée.

Step 3/ 7

• 1 carrots
• 166⅔ g sweet potatoes

• vegetable peeler

Peel the carrots and sweet potatoes. Slice carrots and dice sweet potatoes.

Step 4/ 7

• 166⅔ g chicken breast

Add the chicken breast (pre-cooked and cut into pieces), sweet potatoes, and carrots to the pot and simmer until they are soft.

Step 5/ 7

• ⅓ avocado
• 266⅔ g red beans (canned)
• 200 ml coconut milk

• colander

Dice the avocado. Drain and rinse red beans. Add avocado to the pot, together with the red beans and the coconut milk.

Step 6/ 7

• ⅛ chili pepper
• 10 g ginger
• salt

Chop the chili pepper and ginger, and add to taste. Season with salt.

Step 7/ 7

• 1⅔ scallions

Slice scallions and add for garnish.

Enjoy your meal!