1Tablespoonof canola or vegetable oil (or ¼ cup water)
3small garlic cloves, minced
1mediumred, white, or yellow onion
2carrots, thinly sliced
2ribsof celery, thinly sliced
2cupsof chopped frozen or fresh broccoli
15.5ouncesof canned hominy, drained
1Tablespoonof lime juice (about ½ a lime)
2vegetable bouillon cubes
½cupof minced cilantro
Salt and pepper, to taste
2cupsof cooked quinoa (optional)
1cupof 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.
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.