Tuesday, January 22, 2013

Smoky Spicy Hominy Soup

Most of the country is in the middle of a brutal cold snap, with temperatures in some areas well below the freezing point. Weathermen are saying this is the coldest weather of this winter so far. We say stay in and keep warm with this hearty winter soup! This Smoky Spicy Hominy Soup from Bryanna Clark Grogan's World Vegan Feast is a vegan twist on the traditional Mexican posole, and it's "meaty" enough to please even the pickiest of omnivores at your dinner table.

  • 1 tablespoon olive oil

  • 12 medium green onions, sliced 1/8-inch thick

  • 3 cloves garlic, minced

  • 2 teaspoons ground cumin

  • 1 1/2 teaspoons smoked sweet paprika (pimentón)

  • 5 cups chicken-style vegan broth
1 (29-ounce) can (3 1/2 cups) golden or white hominy, rinsed and drained
4 cups reconstituted soy curls (4 ounces or 3 cups dry); or 16 ounces seitan, cut into strips

  • 1 cup canned diced tomatoes and juice or sauce
  • 1 small chipotle chile in adobo sauce, minced

  • 1/2 cup chopped fresh cilantro or flat-leaf parsley
  • garnishes (all or a few): tortilla chips; avocado
    cubes tossed in lemon or lime juice; chopped sweet onion; vegan sour cream; shredded savoy cabbage; sliced radishes; chopped cucumbers; toasted pumpkin seeds (pepitas); shredded vegan cheese; chopped red bell pepper; sliced hot chiles; lime wedges
Heat the oil in a soup pot over medium-high heat. Add the green onions, garlic, cumin, and smoked paprika. Sauté until the onion are wilted. Add the broth, hominy, Soy Curls or seitan, tomatoes, and chipotle. Bring to a boil, then reduce the heat to medium. Cover and simmer 15 minutes. Stir in the cilantro. Ladle the soup into large bowls and serve hot with the garnishes.

From World Vegan Feast by Bryanna Clark Grogan. ©2011 Bryanna Clark Grogan. Used by permission from Vegan Heritage Press.

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