Throw the quartered onion, chopped chilli, squashed garlic and quarter cup of stock into a food processor or blender and puree until smooth.
Add the remaining oil, heat over medium high heat and stir in the onion/chilli/garlic puree mush. It will sizzle frantically for a few seconds.
Cook over a relatively high heat until the liquid has evaporated, stirring frequently, about 5-10 minutes.
Add the rest of the stock, the cumin, salt and hominy, stir well and leave to simmer gently for about 5 more minutes more or until thickened.
Serve in large deep bowls, sprinkled generously with the feta cheese and toasted pumpkin seeds.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Green Hominy Soup Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.