Mexican Inspired Vegetable Soup2012-06-17
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
Excerpt from the book, Plant-Based on a Budget: Growing up in a Mexican family, I loved the special occasions my family served us menudo. When I became vegan, I thought I’d really miss it. Then I realized that when I used to eat it back in my pre-vegan days, I’d always pick out the tripe and eat the broth and hominy. Here’s my replacement to fulfill my need for that tasty, tasty soup.
From Plant-BasedonaBudget.com: This Mexican-Inspired Soup is as comforting and cozy as it gets. It reminds us of those warming soups our moms used to make us when we were feeling a bit under the weather and we needed some love and pampering…. but with some delicious Mexican-inspired touches. Let’s see what all the fuss is about.
First things first: What do we need in order to prepare this Mexican Inspired Soup? Garlic, onions, carrots, celery, fresh or frozen broccoli, hominy (a special Mexican dried corn), lime juice, water, bouillon, and cilantro. We recommend eating with some cooked quinoa for an extra protein boost.
Perfect for The Pressure Cooker
If you have one of these wonder pots, you’ll be happy to know this recipe is pressure cooker-friendly! Just throw everything except the oil in the pressure cooker and cook on high pressure for 3 minutes. Then continue to step 5. You will save so much time and will be able to enjoy this soup in less than 5 minutes.
What is Hominy and where can I find it?
Hominy is widely used in Mexican cuisine and it’s easy to realize why. Hominy is dried kernels of corn that have been soaked in a special alkaline solution which makes them more nutritious and easier to digest than regular corn. And in turn, it makes for super delicious dishes like this soup. You can find it in the Mexican food aisle of grocery stores.
Photos by Alfonso Revilla
- 1 tablespoon canola or vegetable oil (or ¼ cup water)
- 3 small garlic cloves, minced
- 1 medium red, white, or yellow onion
- 2 carrots, thinly sliced
- 2 ribs celery, thinly sliced
- 2 cups chopped frozen or fresh broccoli
- 1 (15.5-ounce) can hominy, drained
- 1 tablespoon lime juice (about ½ a lime)
- 4 cups water
- 2 vegetable bouillon cubes
- ½ cup minced cilantro
- Salt and pepper, to taste
- 2 cups cooked quinoa (optional)
- 1 cup diced extra firm tofu (optional)
In a large pot over medium-high heat, heat the oil (or water).
Add the garlic and onion and sautee until the onion becomes tender and translucent.
Add the carrots, celery, broccoli, hominy, and lime juice.
Pour in the water and bouillon cubes (or broth). Bring to a boil, then reduce the heat and simmer for 20 minutes.
Stir in the cilantro and add salt and pepper. If you’re using quinoa and/or tofu, you can stir that in before serving.
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