Vegan Pozole Inspired Soup
Veggie packed soup with big, bold, Mexican flavors from chipotle and hominy.
Equipment
- large pot
Ingredients
- 1 yellow onion chopped
- 4 carrots chopped in rounds
- 1 sweet potato peeled and cubed
- 1 cup butternut squash cubed
- 1 zucchini cut in rounds
- 4 ears corn on the cob broken into thirds
- 1 ear corn kernels removed
- 1 cup soy curls
- 15 oz Hominy
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp garlic powder
- 2 TBSP tomato paste
- 8 cups water
- 3 chipotle peppers in adobo
- 1 bunch cilantro divided in half. Chopped and whole
- 2 avocados peeled and sliced
- 2 limes in wedges
- 1 tbsp olive oil
Instructions
- Heat the oil over medium in a large soup pot and fry the onions for 2-3 minutes until fragrant.
- Add the soy curls and season with smoked paprika, salt and garlic powder and cook for 5 minutes stirring often until browning.
- Add tomato paste and cook for 2-3 minutes to caramelize the flavor. Then add the squash, carrots and potatoes and cook while you prepare the broth in the next step.
- Meanwhile add to a blender 3 chipotle peppers in adobo, ½ bunch of cilantro (use the bottom half of the bunch that is mostly stem) and water and blend until transformed into a smooth flavorful red broth with green flecks
- Add broth to the pot with all the veggies. Add the corn and hominy and bring to a boil. Once the broth is boiling, add the zucchini. Stir well and simmer until all the veggies are fork tender. It will smell amazing.
- Finish by serving each bowl topped with sliced avocado, a squeeze of lime and copious chopped cilantro
Nutrition
Calories: 424kcalCarbohydrates: 64gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 1096mgPotassium: 1324mgFiber: 16gSugar: 17gVitamin A: 18692IUVitamin C: 42mgCalcium: 99mgIron: 4mg
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