Latin Corn Soup
Prep time: 0:45 Overall time: 1:00
6 to 8 servings scale / convert
2 cups thinly sliced onions
2 tsp. olive oil
3 garlic cloves, minced or pressed
1 fresh chile, minced and seeds removed (if you don't want the heat)
2 tsp. ground coriander
1-1/2 tsp. dried oregano
1 tsp. salt
2 cups water or veggie broth
1/4 cup thinly sliced radishes
2 cups peeled and diced sweet potatoes or yams
1 cup diced red bell pepper
1 15 oz. can white hominy, drained (you can find this in the canned vegetable section or Hispanic section of the grocery store)
1 14 oz. can coconut milk
1 14 oz. can diced tomatoes
1-1/2 cup fresh or frozen corn kernels
2 tbsp. lime juice
2 tbsp. chopped cilantro
avocado or guacamole for garnish on top
In a soup pot on medium-high heat, cook the onions in the oil for about 5 minutes, until they start to soften. Add the garlic, chile, coriander, oregano, and salt and stir constantly for a minute.
Stir in 1 cup of the water/veggie broth and the radishes, sweet potatoes, and bell pepper. Cover and simmer, stirring occasionally, until the veggies are tender, about 10-15 minutes.
While the vegetables simmer, in a blender, puree the hominy with the remaining water/broth and the coconut milk until smooth. When the veggies are tender, add the puree and the tomatoes and corn. Bring back to a simmer, stirring occasionally.
Stir in the lime juice and cilantro Top servings with avocado or guacamole if desired.
Hominy refers to corn without the germ. It is served both whole or ground. Hominy is boiled until cooked and served as either a cereal or as a vegetable. In most of the South, "hominy" came to mean the coarsely-ground skinned kernels used to make the dish known as "hominy grits" or plain "grits."
This recipe is adapted from the Moosewood Restaurant Cooking for Health.
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