Vegan Green Hominy Soup Recipe

A delicious and unusually flavoured soup, perfect for cold days

5 from 13 votes

Course: Soup

Cuisine: Mexican

Diet: Gluten Free, Vegan

Keyword: 30 Minute Suppers, Vegan Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: people

Calories: 184kcal

1 Onion peeled and cut into quarters
1-4 Jalapeno Chillis I used the 3” chillis you can get in the supermarket in the UK, but I wussed out and de-seeded it. My heat tolerances are on go-slow at the moment, topped and cut into large chunks
2 cloves Garlic peeled and squashed with the back of a knife
2 cups Vegetable Stock
1 Teaspoon Cumin I had run out of cumin powder so I toasted some seeds and ground my own in a pestle and mortar – the smell was heady and intoxicating, everyone should try it
½ Teaspoon Salt or to taste
400 g Hominy drained and rinsed
Cilantro fresh, (coriander) a couple of tablespoons, chopped
3 tbsp Vegetable Oil
Feta Cheese vegan, for crumbling
Toasted Pumpkin Seeds for Sprinkling

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.

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