Cactus soup

4 cups vegetable stock
2 tsp. Cumin
4 tap. Coriander
2 tap. Thyme
1 tap. Garlic salt
1/2 tap. Cayenne pepper
1 can hominy
1 can black beans
3 cups of cactus aka Nopalitos
1 yellow onion chopped
1 russet potato chopped
2 large carrots peeled and chopped
4 T. Olive oil

In a large pot over medium high heat, add the olive oil, diced fresh vegetables and garlic salt. Stir to coat the veggies in the oil and continue lightly sautéing Add 1 tsp. cumin, 2 tsp. coriander, 2 tsp. thyme and 1/4 tsp. cayenne. As the vegetables cook the spices will develop in flavor. Once vegetables are soft add the rest of the ingredients. Let simmer on low heat until stock has just slightly reduced. Salt and pepper to your taste.
I like to serve this delicious soup with a small mound of fresh greens on top and a generous dollop of vegan sour cream. Pair with some fresh crusty bread and enjoy!