Summer Soup's Siren Call

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Step 1

Grab a large soup pot and place it over a medium high heat. Add the olive oil and toss in the onions with a pinch of salt once it’s warm. Sauté the onions for 5 minutes, until they start to brown in a spot or two. Add the poblano peppers and cook for another 2 minutes so that the peppers start to soften up. Toss in the squash and corn and cook for another couple minutes so that everything starts to cook together. Sprinkle over the cumin, oregano, smoked paprika, garlic granules, and coriander then stir so that all the veggies get coated in that flavor. Cook for a minute to let those spices wake up from their nap in your spice drawer. Your place should smell delicious right now and it’s only gonna get better. Add the fresh garlic, green chilis, and Bragg’s and toss so that they’re all combined and coating the veggies. Fold in the beans and hominy then pour over the broth. Let this come to a simmer, then turn the heat down to medium low. Stir in the nutritional yeast, lime zest, lime juice, and cilantro. Let this cook together for 5 more minutes then taste, adding more salt, pepper, or spices as needed. If you want the soup creamy, add an immersion blender to the pot and blend together about 1/3 of the soup. You still want plenty of chunks, just a thicker broth. Want the stew even creamier? Stir in a ¼ cup of nondairy sour cream to broth. Once you have the soup how you like it, serve it right away over some rice, with a side of corn tortillas, corn bread, or just as is topped with a dollop of sour cream or some slices of avocado and more fresh cilantro. Thanks for joining us here in The Broiler Room. What off-season foods do you guys crave the most? Let us know in the comments!