Active time: 35 minutes
Total time: 50 minutes
This lean, green soup with kale, tomatillos, cilantro and avocado is filling thanks to the hominy. The canned, puffy corn kernels are available wherever Mexican ingredients are sold. Drain and rinse the hominy well before adding it to the soup to remove excess sodium.
- 1 pound (450g) tomatillos, husks removed
- 1 Anaheim chili pepper, seeded and chopped
- 6 medium cloves garlic, unpeeled
- 1 tablespoon, plus 2 teaspoons (24.6ml) olive oil
- 1 medium onion, chopped
- 1 large carrot, peeled and chopped
- 4 cups (945ml) low-sodium vegetable broth
- 1 (29-ounce/709g) can white or yellow hominy, drained and rinsed
- 1/2 bunch (4 ounces/115g) lacinato kale, center stem discarded, leaves chopped (4 cups)
- 1 1/2 teaspoons (7.5ml) ground cumin
- 1 teaspoon (5ml) oregano
- 1/4 cup (4g) cilantro, finely chopped
- Salt and pepper, to taste
- 1 avocado, diced
- 5 radishes, thinly sliced
Preheat broiler and adjust oven rack so it is 4-inches below broiler. Line a baking sheet with foil. Toss the tomatillos, chili pepper and garlic cloves with 2 teaspoons of the oil. Broil, turning ingredients once with tongs, until blackened all over, 5 minutes.
Peel the garlic. Transfer the garlic and broiled vegetables to a blender and process until smooth.
In a soup pot, heat the remaining tablespoon of oil over medium-high heat. Add the onions and carrot, and sauté until tender, 5 minutes.
Add the contents of the blender, broth, hominy, kale, cumin and oregano to the pot. Bring to a simmer, reduce the heat to low and cook, stirring occasionally, until the kale is tender, 10 minutes. Add the cilantro and season to taste with salt and pepper. Serve the soup topped with the avocado and radishes.
Serves: 6 | Serving Size: 1 1/2 cups
Nutrition (per serving): Calories: 232; Total Fat: 4g; Saturated Fat: 0g; Monounsaturated Fat: 10.4g; Cholesterol: 0mg; Sodium: 319mg; Carbohydrate: 29.9g; Dietary Fiber: 3g; Sugar: 9.4g; Protein: 4.5g