Welcome to a culinary adventure that will transport your taste buds straight to Mexico! This Zucchini and Hominy Soup is not just a dish; it’s a warm embrace in a bowl, bursting with vibrant flavors and wholesome ingredients. Imagine the comforting aroma of sautéed onions and garlic mingling with tender zucchinis and hearty hominy, all simmered to perfection in a rich vegetable broth. Whether you're looking for a quick weeknight dinner or a delightful dish to impress your guests, this recipe is your ticket to a deliciously satisfying meal. Ready to dive in and discover how to whip up this flavorful soup in just 35 minutes? Let’s get started!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium zucchinis, chopped
- 1 can hominy, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by gathering all your ingredients: 2 medium zucchinis, 1 can of hominy, 1 diced onion, 2 minced garlic cloves, 4 cups of vegetable broth, 1 teaspoon of cumin, salt and pepper to taste, and 2 tablespoons of olive oil.
- Wash the zucchinis thoroughly under running water. Cut off the ends and chop them into bite-sized pieces. Set aside.
- Open the can of hominy, pour it into a colander, and rinse it under cold water to remove any excess sodium. Allow it to drain while you prepare the rest of the soup.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the chopped zucchinis to the pot. Stir well to combine with the onions and garlic. Cook for about 3-4 minutes, allowing the zucchini to soften slightly.
- Stir in the drained hominy and 4 cups of vegetable broth. Add 1 teaspoon of cumin, along with salt and pepper to taste. Mix everything together until well combined.
- Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes. This will allow the flavors to meld and the zucchini to become tender.
- After 20 minutes, taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or cumin to your liking.
- Once the soup is ready, remove it from the heat. You can serve it as is for a chunky texture or use an immersion blender to puree it for a smoother consistency, depending on your preference.
- Serve the Zucchini and Hominy Soup hot, garnished with fresh herbs or a squeeze of lime if desired. Enjoy your delicious and nutritious Mexican-inspired dish!
Tips
- Prep Ahead: To save time, chop the zucchinis and onions ahead of time and store them in the fridge. This way, you can quickly throw everything together when you're ready to cook.
- Customize Your Soup: Feel free to add other vegetables like bell peppers or corn for extra flavor and nutrition. You can also toss in some cooked chicken or beans for added protein.
- Adjust the Spice Level: If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or some diced jalapeños when sautéing the onions and garlic.
- Garnish for Extra Flavor: A squeeze of fresh lime juice or a sprinkle of chopped cilantro on top of your soup can elevate the flavors and add a refreshing touch.
- Storage Tips: This soup keeps well in the fridge for up to three days. You can also freeze it for up to a month—just make sure to let it cool completely before transferring it to an airtight container.
- Blending Options: For a creamier texture, use an immersion blender to puree the soup partially or completely, depending on your preference. Enjoy cooking and savoring this delightful Zucchini and Hominy Soup!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
