Vegetable soup

Directions

1. Combine onion, pepper and oil in a 3-quart microwaveable dish. Cover and microwave on high for 3 minutes. Stir in turmeric.

2. Peel and chop the vegetables, dropping them into cold water as they are cut (so they won’t turn brown).

3. Add the vegetables, along with the squash, to the onion mixture. Add 3 cups water, cover, and microwave for about 20 minutes until vegetables are fork tender.

4. Add the plantains, tomatoes and cilantro and salt (it will take about 2 teaspoons of salt). Cover and microwave for 2 to 3 minutes longer.

5. Don’t drain — mixture will absorb liquid on standing.