Peel the plantains and cut them into pieces. Chop the other vegetables.

For the soup: Heat some oil in a sauce pan. Add the onion, the carrot, the celery and the garlic cloves. After about two minutes add the vegetable broth. Once it boils, add two of the plantains and the bay leaf. Cook for about 45 minutes. Salt. Blend the soup and add the finely chopped cilantro. Cook for another 15 minutes. If the soup gets too thick, add more water. Squeeze the lime into the soup just when you serve it.

For the chips: Heat some oil in a frying pan. Add the pieces of one plantain and fry them on both sides until they are crisp. Salt.