As the holidays have come and gone, we’ve been feeling the need to purge some of the toxins acquired over the last couple of months. Weeks of parties and family get togethers have left us dehydrated and in desperate need of some vitamins. Dry out January, am I right? After all the slow cooked, roasted, decadent foods of the holiday season we’re both craving raw fruits, vegetables, and lots of light foods - in particular of the green hues. Green smoothies, loads of green salads, and green soups have made their way into our weekly menus since national hangover day, or January 1st for those who don’t drink.
While raw veggies are great for breakfast and lunch, we’re usually craving something warm and comforting at the end of the work day. Temperatures have dropped to a bone-chilling 60 degrees, putting us in the mood for some soup. One of our favorite soups, pre-vegan, was mexican chicken pozole from basically any Mexican restaurant found in Chicago. For the non-vegans out there, this was the cure all for any hangover, flu, or just plain bad day you might be having. Our version is a bit of a departure from the tried and true pozole found in Chicago, but it’s comforting and will just make you feel better. Loaded with cilantro, lime, homemade veggie broth, hominy, then topped with radishes, red onion and cilantro, this fancy pants looking soup is ready in just 30-minutes. The vegetables are roasted to a slight char on the edges, which adds to the depth of flavor and deliciousness in the soup. Don’t skip this part! Serve this with tortillas, or maybe even a side of brown rice to beef it up a bit.
- 1 lb tomatillos, husks removed and cut into quarters
- 3 poblano peppers, deseeded and roughly cut into 1 inch pieces
- 1 white onion, roughly chopped
- 1 cup frozen sweet corn
- 2-3 garlic cloves, keep the skins on!
- 2 tbsp olive oil
- 1 jalapeno, deseeded if you want an extra kick of heat - optional
- 1 bunch cilantro
- 2 15 oz. cans hominy
- Juice from 1 lime
- 4 cups low-sodium vegetable broth, store bought or homemade
- 2 tsp coriander
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- Toppings (optional):
- 4-5 sliced radishes
- 1 avocado
- 1/2 cup finely chopped red onion
- extra cilantro for garnish
- Brown rice on the side
- Corn tortillas on the side for dipping
- Preheat oven to 425°F
- Toss tomatillos, poblanos, white onion, frozen corn, and garlic in 2 tbsp olive oil. Add coriander, cumin, smoked paprika, salt, and pepper. Toss to combine.
- Spread vegetables on a baking sheet, then roast for 25 minutes or until vegetables have a slight char.
- Squeeze garlic out of skins into a blender. Add rest of roasted vegetables, lime juice, cilantro, and broth. Blend until smooth.
- In a large pot add blended soup, and hominy. Heat for 10-15 minutes until warmed. Top with radishes, avocado, and red onion. Dip tortillas and add rice to make it even more hearty!