Vegan Lime Soup
Updated: May 9
A traditional Mexican dish
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
Place onion, mushrooms, and bay leaves 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.
Inspired by: forksoverknives