Serves 4-6 Prep 5 min Cook 20 min Ready 25 min
This recipe is one of the most popular soups in Southern Ecuador. In Loja, it's known as "Repe" but in other cities like Machala, it's known as "Crema de Banano" or banana cream soup. Its made of green bananas (not plantains, although you can use green plantains as an alternative if you have any trouble finding green bananas) potato, cilantro, milk and cheese; it's a simple, quick and very filling meal.
My Abuelita used to make this recipe regularly when I was growing up and it was always so creamy and delicious. Often, there was white rice and steak to accompany the soup; my Abuelito always adds a little rice to his soup, along with some Ecuadoran salsa or Aji and avocado.
Ingredients
2 large potatoes
4 green bananas
1 white onion
1 bunch of cilantro
1/2 cup of graded Monterrey Jack cheese
4 tablespoons of Abuelita's aliño
Salt and pepper
Olive oil
Optional: Avocado as topping
Prep:
1. First, finely chop the onion and saute in a deep pot along with 3 teaspoons of olive oil and 1/4 cup of water on medium heat.
2. Once the onions are thoroughly cooked, add in the peeled & chopped bananas and potatoes, 6 cups of water and 4 tablespoons of Abuelita's Aliño.
TIP! Peel and chop potatoes and bananas into same size pieces so they have similar cooking times.
3. Bring the water to a boil and lower to medium high heat. Cook for about 15-20 mins or until the potatoes are fork tender. Add in the cilantro (save some for garnish) and salt and pepper to taste.
4. With a hand blender or in food processor, add in the soup and 1/2 cup of milk + a handful of graded cheese and blend until there is a smooth but slightly chunky consistency. Add salt and pepper to taste if needed.
Optional: You can add fresh avocado, cilantro, graded cheese or Aji as toppings before serving.
Buen Provecho!