Ever since last week, I’ve been craving soup like a crazy lady. On Friday night, I (easily) convinced Rob to get Vietnamese for dinner. The beef pho totally hit the spot, but the very next night I was craving soup, again. I ordered the carnitas caldo from XOCO and devoured the whole bowl. You would have thought I’d had my fill, but then it rained the rest of the week, and, you know. When it rains, soup is the most perfect thing to eat because nothing sounds better than bundling up in my sweatpants with a hot bowl of soup on nasty grey day.
The carnitas caldo I mentioned earlier is one of my all-time favorite soups. It’s hearty, spicy, citrusy and is full of crunchy, chewy and soft textures that make it truly a delight to eat. The only downside? It’s really salty. I love salty things, but after I finished the bowl, I felt like I’ve been stuck in the desert for a whole week and immediately chugged several glasses of water.
Despite the sodium levels, the other flavors are so delicious, and it gave me an idea for a new soup recipe. And, because of all that rain, I figured this week was the perfect excuse to try it out. I took the spicy, serrano-spiked green broth as inspiration and lightened it up by cutting out the meat and packing it full of leafy greens, crisp vegetables and chewy hominy. The result was pretty damn spectacular. It’s light, flavorful, but still fills you up!
This recipe does take a little more time to prep, so it’s perfect for a lazy Sunday, but it makes a good amount and you can freeze leftovers and eat them whenever you get a hankering for soup, which for me, will likely be tomorrow!
- 1 Tbsp olive oil
- 1 white onion, diced
- 7 small tomatillos, husks removed and quartered
- 3 cloves garlic, chopped
- 1 poblano pepper, roasted and chopped
- 1 jalapeño, roasted and chopped (add a little bit at a time, sometimes they're really spicy!)
- 2 tsp cumin
- 2 tsp dried oregano
- 1/2 tsp chili powder
- 10 cups chicken or veggie broth
- 1 large can hominy, drained
- 1 bunch kale, stemmed and chopped
- 1 zucchini, sliced then quartered
- snow peas, sliced thinly
- avocado, cubed
- In a large stockpot, heat oil over medium heat. Add onions and tomatillos and cook, stirring occasionally. Add garlic, peppers, spices and broth. Bring to a boil, then let simmer for 30 minutes.
- With an immersion blender or regular blender, puree soup. You can leave it slightly chunky if you want.
- Add hominy, kale and zucchini and cook another 20-30 minutes. Season to taste
- Serve hot with snow peas, fresh arugula, cubed avocado and a slice of lime!