• Chef Jade

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

  • Tortillas strips


  • 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

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