# Soups that are just like salads, as shared by chefs and authors

Chef Meagan Curtell, MS, RD, LDN (@nutrition_by_meagan), even started a viral series on TikTok called "soups that are basically salads" — featuring soup recipes that are delicious and healthy.

A warm soup is often the perfect match for cold days around this time of year.

While a variety of soups can offer great flavor and texture, many are also quite nutritious – almost like a salad. Boston-based registered dietitian Meagan Curtell, MS, RD, LDN, shared a recipe for a nutritious vegetable soup with her partner at home cook and author Pati Jinich.

Washington, D.C.-area chef and cookbook author Pati Jinich told Fox News Digital that it's "rare to find a pozole without any meat."

Yet the mix of vegetables like zucchini and mushrooms "stand in" for the traditional pork or chicken in this dish.

"Alex had been loyal to the bold, bright, festive red pozole since she could hold a spoon and even had it at her wedding," she said.

"The first bite of this velvety, smooth, nurturing green pozole allowed me to let a second type of pozole deep into my heart."

### Ingredients

1. ½ cup pumpkin seeds
2. 1 teaspoon dried oregano, preferably Mexican
3. 1 pound tomatillos (about 6 medium), thoroughly rinsed and diced
4. 1 pound cooked black beans, drained
5. 1 cup water
6. 2 teaspoons cumin seeds
7. 1 clove garlic
8. 2 cups fresh cilantro leaves
9. 1 garlic clove
10. 1 cup chicken broth (substitute vegetable broth for vegan/vegetarian option)
11. 2 cups cooked (or 1 can) black beans, drained
12. 1 teaspoon kosher salt or to taste
13. 2 cups brown rice (uncooked, see remaining instructions below)
14. ½ cup water
15. 1 teaspoon cayenne pepper or paprika
16. ½ cup fresh spinach, chopped
17. 4 radishes, thinly sliced

### Directions

1. Heat a small skillet over medium-low heat.
2. Add the pumpkin seeds and toast for 3 to 4 minutes, stirring often, until they begin to brown and pop, like popcorn. Transfer to a bowl.
3. Toast the oregano in the same pan for 8 to 10 seconds, just until it goes from green to brown, stirring constantly and taking care not to burn. Immediately transfer to the bowl with the pumpkin seeds.
4. Place the tomatillos, chiles, onion, cilantro, and garlic in a blender, add the water, purée until smooth.
5. In a large heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the green purée. It will sizzle, sear and smoke, which is what you want!
6. Add the salt and simmer for 10 minutes, stirring occasionally. The sauce will thicken and darken in color and the flavors will intensify.
7. Meanwhile, place the toasted pumpkin seeds and oregano in the blender, along with 3 cups of the broth and purée until completely smooth.
8. Stir the pumpkin seed mixture into the simmering green sauce and reduce the heat to medium. Cover partially, as the mixture will splutter, and simmer for 8 minutes. Stir from time to time to prevent it from sticking to the bottom of the pot; it will be thicker and pastier on the bottom.
9. Add the remaining 5 cups broth and bring to a simmer. Add the hominy, cover partially, and simmer for 10 minutes.
10. Stir in the zucchini, chayote, and mushrooms, cover partially, and simmer for another 15 minutes or until the vegetables are tender and the soup is thick and olive green. Taste and adjust the seasoning.
11. Ladle the pozole into bowls and serve, passing the garnishes on the side.
12. Remove the sour cream or yogurt from the refrigerator. If you eat dairy, this will be a dollop on the served soup.
13. Scoop some rice into a bowl and add the soup. Top with dairy, green onions, and cilantro.
14. Remove the sour cream or yogurt (plain, whole milk) from the refrigerator. If you eat dairy, this will be a dollop on the served soup.
15. Serve the rice with the soup, adding the cheese or yogurt (plain, whole milk) if desired.
16. Garnish with lime juice, lime slices, chopped cilantro, and chayote.
17. Let the rice rest covered on a cool burner while the soup is cooking.
18. Serve the soup with the cheese or yogurt (plain, whole milk) if desired.
19. Garnish with lime juice, lime slices, chopped cilantro, and chayote.
20. Let the rice rest covered on a cool burner while the soup is cooking.
21. Serve the rice with the soup, adding the cheese or yogurt (plain, whole milk) if desired.
22. Garnish with lime juice, lime slices, chopped cilantro, and chayote.

This recipe is owned by chef Pati Jinich and was shared with Fox News Digital.

## Related Topics
- 
- 
- 
- 
- 
- 
- 
- 
- 

Angelica Stabile is a lifestyle reporter for Fox News Digital.
```