Easy! Sopa de Platano (Green plantain soup)

I bought some plantains over Thanksgiving weekend to make some tostones. Tostones are green plantains, fried and smashed into a patty like crisp, don't worry, I'll post how to make them soon. I love eating tostones with a salad. It's simple yet so good. I didn't make tostones though. I had Thanksgiving left overs until today, that's 4 days of my household stuffing themselves with Thanksgiving goodness. Now, what do I do with all the plantains I bought? Easy, throw it in a pot and make some soup. I had some for lunch and Damn! It was delicious and at 8 platanos (plantains) for a $1, not bad at all!

Ingredients:
6 green plantains peeled and cut in chunks (doesn't matter if they ripened. The soup will just be on the sweeter side)
5 Tbsp of Sofrito
1 Tbsp Annato oil
4 strands of Saffron
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Oregano powder
1/2 tsp Coriander
1/2 tsp Smoked paprika
1/4 tsp Curry
1/4 tsp cumin
Salt to taste
Black pepper to taste
Garnish with parsley or cilantro
**1 onion (optional)
**1 Red pepper (optional)

**If you want to make this recipe even better add a sauteed onion, red pepper, and fresh cilantro before blending.

PS. This makes a huge pot of soup!

Directions:
1. Add plantains in pot with enough water to cover them with salt and oil. Bring to a boil the plantains, lower it to med. high heat and cook until soft. About 20 min.
2. In a separate pot, saute sofrito and spices.
3. Add plantains and water into the pot with spices. Cook another 10 min. and then blend everything into a puree. If it gets too thick add water or vegetable stock. Plantains tend to thicken the soup a lot.
4. Put the blended ingredients back into the pot and simmer on low. Serve with a bowl of rice on the side.