Spicy Vegan Salsa Verde Soup
Vegan Salsa Verde Soup! A spicy jalapeño chickpea soup with hominy, lime, zucchini and potato. Plant-based and gluten-free.
Ingredients
- 2 tablespoons olive oil
- 2 jalapeños, seeds removed for a less spicy soup, finely chopped
- 1/2 white or yellow onion, minced
- 2 large garlic cloves, minced
- 1 zucchini, diced
- 1 yukon gold potato, diced
- 3 cups vegetable broth
- 2 15 ounces cans chickpeas, drained and rinsed
- 1 15 ounce can golden hominy
- 1 16- ounce jar salsa verde
- 2 limes, juiced
- Toppings of choice: like dairy-free or regular sour cream, dairy-free or regular shredded cheese, lime wedges and chopped cilantro.
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the jalapeños, onion, and garlic cloves and cook until softened, about 5-7 minutes. Add the zucchini and potatoes and cook another 8-10 minutes until potatoes are just softened and slightly crisp on the edges.
- Stir in the vegetable broth, chickpeas, hominy and salsa verde and simmer for 15 minutes, stirring often, until potatoes are completely tender. Taste, adding more salt and pepper as needed.
- Remove ~2 cups of the soup and place in a blender, then puree until creamy and smooth. If soup is very hot, you may need to tent the lid for steam release. Alternatively, use an immersion blender to puree some of the soup to add a chunky texture.
- Just before serving, add in the lime juice and season to taste. Divide into 4 bowls and top with desired toppings.
Notes
For dairy-free toppings, I'm partial to the brands Violife, Miyokos, Chao (from Field Roast) and Kite Hill's sour cream or this homemade version.
Nutrition
Serving: 1bowlCalories: 452kcalCarbohydrates: 68gProtein: 14gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 2663mgPotassium: 942mgFiber: 15gSugar: 14gVitamin A: 1405IUVitamin C: 34mgCalcium: 117mgIron: 4mg