Vegan Lime Soup | Cooking With Jade The Food and Travel Blog by Chef Jade

Vegan Lime Soup

< 1 minute

A traditional Mexican dish



Vegan Lime Soup


  • Large pot
  • Soup bowl


  • 2 large onion chopped
  • 9 ounces mushrooms quartered
  • 3 bay leaves
  • 3 cloves garlic chopped or pressed
  • 4 poblano peppers toasted, seeded, skinned, and cut into strips
  • 2 to 3 32-ounce cartons low-sodium vegetable stock
  • 5 medium cooked red potatoes cut into 1-inch cubes
  • 2 bunch cilantro rinsed and chopped
  • Juice of 3 limes
  • Zest of 1 lime
  • 5 tomatoes chopped
  • 3 avocados peeled and sliced
  • Tortillas strips


  • Place onion, mushrooms, and bay leafs into a large soup pot. Sauté over medium heat for 5 minutes, until onions brown, adding 1 to 2 tablespoons of water or low-sodium vegetable stock to keep vegetables from sticking.
  • Add garlic, peppers, and 1 cup of stock. Cook, stirring occasionally, for 5 minutes, until peppers begin to soften.
  • Add remaining stock and potatoes. Cover and cook over medium heat for 10 minutes.
  • Remove from heat and let sit covered for 5 minutes.
  • Add cilantro, lime juice, and zest immediately before serving.
  • Place a handful each of tomatoes, avocados, and tortillas strips into large soup bowls.
  • Pour hot soup directly over vegetables and tortillas strips; serve immediately.



If you need kitchen tools, visit Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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