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Vegan Super Greens Tomatillo Posole

Published June 19, 2018
2 minute read
A bowl of Vegan Super Greens Tomatillo Posole garnished with sliced radishes, avocado chunks, and cilantro. The soup contains diced carrots, greens, and other vegetables. It is placed on a table with a napkin, utensils, and assorted fresh vegetables around it. MyFitnessPal Blog
Published June 19, 2018
2 minute read
In This Article

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.

Ingredients

  • 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

Optional garnishes

  • 1 avocado, diced
  • 5 radishes, thinly sliced

Directions

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 

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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