With cold weather rolling in, soup makes the perfect hearty meal to warm your family up. This easy-to-prepare meal cooks up in the slow cooker and makes a big enough batch to feed a crowd or freeze leftovers for future meals. Adjust the spice level to suit your needs and prepare lots of garnishes so everyone can doctor it up anyway they like. You can also offer meat on the side if you are sharing a meal with any no-vegan friends although I can promise they won’t miss it.

Vegan Pozole Soup

Ingredients

• 8 cups vegetable stock
• 2 poblano peppers, (seeded if you don’t want it too spicy)
• 2 jalapenos, seeded
• 1 lb. tomatillos
• Salt and pepper to taste
• 1 small bunch cilantro
• 4 cloves garlic
• Cooking spray
• 1 tbsp. dried oregano
• 60 oz. canned hominy, drained
• 2-3 zucchini, chopped
• Garnish options: Shredded cabbage, radishes, baked corn tortilla, avocado, lime, chopped onion, chopped jalapenos, nutritional yeast, baked tofu pieces

Cooking Directions

1. In a blender combine the poblano peppers, jalapenos, tomatillos, cilantro, oregano, garlic, salt, and pepper and 1 cup vegetable broth. Blend until smooth. Taste and make sure it is spicy (a little spicier than you like) and well seasoned. Add more jalapenos or poblanos if needed.
3. Add to the slow cooker. Pour in remaining vegetable broth and hominy.
4. Cook on low for 4 hours.
5. Add the zucchini and cook for 30 more minutes.
6. Serve in bowls and add your favorite garnishes – I love mine with a crunchy baked tortilla, cabbage, and lots of lime juice.

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