By Barbara Kafka
Another vegetarian Ecuadorian soup gets its substance from plantains, those fruits that look like bananas but need to be cooked. If the plantains are ripe, the soup will be too sweet.
In a medium saucepan of water, boil the plantains for 30 minutes, or until very soft. Drain and reserve 2 cups (500 ml) of the cooking liquid.
In a food processor, purée the plantains. With the pro