Vegan Sopa de Lima
This vegan spin on traditional Mexican sopa de lima skips the meat in favor of hearty, savory mushrooms simmered in a lightly spiced, tangy lime-infused broth with fire-roasted tomatoes and hominy. Topped with crispy baked tortilla strips, it's a refreshing, flavor-packed bowl of soup that's perfect any time of year!
Servings: 6
Calories: 284kcal
Ingredients
- 3 tablespoons olive oil, divided
- 12 ounces pearl oyster mushrooms, cut into very thin strips
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 Hungarian wax pepper or banana pepper, diced
- 2 tablespoons tomato paste
- 5 garlic cloves, minced
- 1 cinnamon stick
- 3 whole cloves
- 1 teaspoon dried oregano
- 6 cups vegetable broth
- 2 bay leaves
- 1 (15 ounce/425 gram) can hominy, drained and rinsed
- 1 (14 ounce/397 gram) can diced fire roasted tomatoes
- ¼ cup freshly squeezed lime juice
- 2 tablespoons orange juice
- 1 teaspoon lime zest
- ½ cup chopped fresh cilantro
- Salt and pepper, to taste
For the Tortilla Strips
- 10 corn tortillas
- Olive oil, for brushing or spraying
- Salt, to taste
Instructions
- Coat the bottom of a large pot with 2 tablespoons of the olive oil and place it over medium heat. Give the oil a minute to heat up, then add the mushrooms. Cook the mushrooms for about 10 minutes, stirring every 2 to 3 minutes, until they're tender and lightly browned. Remove the mushrooms from the pot and transfer them to a plate.
- Add the remaining tablespoon of oil to the pot, then add the onion, bell pepper, and Hungarian wax pepper. Cook the vegetables for about 5 minutes, until they start to soften.
- Add the tomato paste and cook it while stirring constantly for about 2 minutes, until it darkens a bit, then add the garlic, cinnamon stick, cloves, and oregano. Cook the mixture for about 1 minute longer, stirring constantly, until very fragrant.
- Stir in the broth, bay leaves, hominy, and fire-roasted tomatoes. Return the mushrooms to the pot. Raise the heat and bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
- Make the tortilla strips while the soup simmers. Preheat the oven to 400°F. Cut the tortillas into thin strips. Brush or lightly spray both sides of the strips, arrange them on a baking sheet, and sprinkle them lightly with salt. Bake the strips until crispy and lightly browned, about 8 to 10 minutes. Place the baking sheet on a cooling rack when done.
- Once the soup has finished simmering, remove the pot from the heat. Remove the bay leaves and cinnamon stick, then stir in the lime juice, orange juice, lime zest, and cilantro. Season the soup with salt and pepper to taste.
- Ladle into bowls, top with tortilla strips, and serve.
Nutrition
Serving: 1.5cups | Calories: 284kcal | Carbohydrates: 46g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 1362mg | Potassium: 513mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1135IU | Vitamin C: 38mg | Calcium: 92mg | Iron: 3mg