Description
If you're looking for a Vegan Mexican Soup that's light and refreshing, then you have got to try this Sopa de Lima or Mexican Lime Soup.
Ingredients
Units
Scale
- 1 white onion (about 200g)
- 1 jalapeno, diced with seeds removed
- 1 poblano, diced with seeds removed
- 15 oz can fire-roasted tomatoes with green chiles
- 4 cloves garlic, minced
- 4 oz Butler soy curls
- 1 tsp poultry seasoning
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 64 oz low-sodium vegetable broth
- 4 red potatoes, diced
- 2 tsp Mexican oregano
- 2 Tbls freshly squeezed lime juice (about 2 limes)
- 1 lime cut into slices
- corn tortillas cut into strips and fresh cilantro for garnish
Instructions
- Add soy curls to a bowl and cover with water to rehydrate
- Dice onion and add to a dutch oven along with several tablespoons of broth or water
- Saute over med-low heat until softened
- Clean & dice chiles and stir them into the pot, saute another few minutes
- Stir in diced tomatoes and saute for another few minutes
- Stir in minced garlic and saute for 30 seconds
- Drain soy curls, squeezing to remove excess moisture
- Stir in soy curls, poultry seasoning, cumin, salt, and pepper
- Add broth and potatoes and bring to a boil
- Boil for 10-15 minutes, then reduce heat to a simmer
- Stir in oregano, lime juice, and lime slices
- Simmer 5 minutes then remove lime slices immediately
- Cur tortillas into strips and toast until crispy
- Serve soup with fresh lime, cilantro, and tortillas strips
Keywords: sopa de lima, mexican lime soup