Mexican Lime Soup

Soup- perfect for those nights when there's a chill in the air. It's cozy and comforting. This delicious Mexican Lime Soup does all this while being fun and colourful. Make it for yourself or double the recipe to enjoy with loved ones.

www.forksoverknives.com/recipes/vegan-soups-stews/mexican-lime-soup/

1 Large OnionChopped

8 oz MushroomsQuartered

2 Bay Leaves

2 Garlic ClovesChopped or Pressed

3 Poblano PeppersToasted, seeded, skinned and cut into strips

23 Cartons of Low-Sodium Vegetable Stock

2 Ears of CornHusks removed and cut into 2-inch rounds

4 Medium Cooked Red PotatoesCut into 1-inch cubes

1 Bunch CilantroRinsed and chopped

Juice of 3 Limes

Zest of 1 lime

4 TomatoesChopped

2 AvocadosPeeled and sliced

Tortilla 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, corn, and potatoes. Cover and cook over medium heat for 10 minutes, until corn is tender.

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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Mexican Lime Soup