Vegan Green Hominy Soup Recipe
A delicious and unusually flavoured soup, perfect for cold days
4
people
Equipment
- Large Saucepan
Ingredients
- 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
Instructions
- 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.