Sopa de banana verde

3 medium green plantains, unpeeled 2 tablespoons vegetable oil 1 medium white onion, diced 2 chay peppers or cubanelles, finely chopped 4 cloves garlic, finely chopped 1 tablespoon lime juice 5 cups (40 fl oz/1.25 liters) vegetable stock 2 tablespoons tomato sauce (seasoned passata) ¼ teaspoon ground cumin ½ tablespoon salt ⅛ teaspoon ground black pepper ½ cup (30 g) chopped scallions (spring onions)

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