A traditional Mexican dish
Vegan Lime Soup
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.
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