Soup: United States – Cilantro-Lime Corn and Hominy Broth Soup
Serving Size: 4
Approximate Time
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
1 tbsp (15 ml) olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 rib celery, thinly sliced
1 tsp cumin seeds (or 3 / 4 tsp ground cumin)
1 / 4 tsp smoked paprika
4 cups (960 ml) low-sodium vegetable broth
1 cup (160 g) corn kernels (fresh or frozen)
1 cup (165 g) canned white hominy, drained and rinsed
1 small jalapeño, thinly sliced, seeds removed (optional)
1 bay leaf
1 / 2 bunch cilantro, stems finely chopped, leaves kept whole for garnish
1 lime, zested and juiced (about 2 tbsp / 30 ml juice)
2 scallions, thinly sliced
6–8 radishes, thinly sliced
Salt and freshly ground black pepper, to taste
Lime wedges, for serving
Instructions
Warm olive oil in a pot over medium heat. Add onion and celery; cook until translucent, 4–5 minutes. Stir in garlic, cumin, and smoked paprika; cook 30 seconds until fragrant.
Pour in vegetable broth and add corn, hominy, jalapeño (if using), bay leaf, and chopped cilantro stems. Bring to a simmer and cook 10–12 minutes to meld flavors.
Remove bay leaf. Stir in lime zest and juice, and scallions. Season to taste with salt and black pepper.
Ladle into bowls and top with radish slices and cilantro leaves. Serve with lime wedges for extra brightness.
