Sopa de Lima (Mexican Lime Soup)

Ingredients

• 1 (about 200 g)white onion
• 1jalapeño, diced and deseeded
• 1poblano, diced and deseeded
• 1 can (425 g)fire-roasted tomatoes with green chillies
• 4 clovesgarlic, minced
• 113 gButler soy curls
• 1 tsppoultry seasoning
• 1 tspcumin
• 1 tspsalt
• ½ tspblack pepper
• 1.89 litreslow-sodium vegetable stock
• 4red potatoes, diced
• 2 tspMexican oregano
• 30 ml (about 2 limes)freshly squeezed lime juice
• 1lime, cut into slices
• To tastecorn tortillas, cut into strips
• To tastefresh coriander, for garnish

Instructions

1. 1

   Rehydrate curls

   Put the soy curls in a bowl and cover them with water. Leave them to rehydrate.

2. 2

   Soften onion

   Dice the onion and add it to a Dutch oven with several tablespoons of stock or water. Cook over medium-low heat until softened.

3. 3

   Cook the chillies

   Prepare and dice the chillies, then stir them into the pot. Cook for a few more minutes.

4. 4

   Add tomatoes

   Stir in the diced tomatoes and cook for a few more minutes.

5. 5

   Add garlic

   Mix in the minced garlic and cook for 30 seconds.

6. 6

   Season curls

   Drain the soy curls and squeeze out the excess water. Stir them into the pot with the poultry seasoning, cumin, salt and pepper.

7. 7

   Add stock

   Pour in the stock and add the potatoes. Bring the soup to the boil.

8. 8

   Cook potatoes

   Boil for 10–15 minutes, then lower the heat to a simmer.

9. 9

   Add lime

   Stir in the oregano and lime juice, then add the lime slices.

10. 10

    Finish simmering

    Simmer for 5 minutes, then remove the lime slices straight away.

11. 11

    Toast tortillas

    Cut the tortillas into strips and toast them until crisp.

12. 12

    Serve soup

    Serve the soup with fresh lime, coriander and the toasted tortilla strips.

What is Sopa de Lima?

Sopa de Lima is a Mexican soup associated with the Yucatán, where lime gives a savoury broth its distinctive fresh, tart finish. This version brings together potatoes, chillies and tomatoes, with soy curls standing in for the shredded meat found in some versions.

The method builds flavour by softening the vegetables before adding the stock, then finishes with lime juice and toasted tortilla strips. Removing the lime slices after a short simmer helps keep their flavour lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 181 calories, 12g protein, 30g carbs, 2g fat.

The potatoes and tortilla strips provide most of the carbohydrates, while soy curls contribute much of the protein. The soy curls and any oil used to toast the tortillas contribute most of the fat; for a more balanced plate, serve a generous bowl with extra fresh vegetables alongside.

Build flavour in the pot

Onion first: cooking it gently in a little stock or water softens it without needing oil. Give it time to turn tender before adding the chillies.

Tomatoes and garlic: the fire-roasted tomatoes bring a smoky, tangy base, while the garlic needs only a brief 30 seconds in the pot so it does not catch.

Get the soy curls ready

Rehydrate first: let the curls absorb water, then drain and squeeze them well. Removing excess water lets them take on more of the seasoned broth.

Seasoning: poultry seasoning, cumin, salt and pepper flavour the curls and soup together. Check that the poultry seasoning you use is suitable for a vegan meal.

Check the potatoes

Potato size: dice the potatoes into similar-sized pieces so they cook evenly during the 10–15 minute boil.

Doneness: test a piece with a fork; it should be tender without falling apart. If it needs longer, keep the soup at a gentle simmer and check again.

Keep the lime bright

Fresh juice: stir it in with the oregano near the end of cooking to preserve its sharp, fresh taste.

Lime slices: simmer them for just 5 minutes and take them out immediately afterwards. Leaving them in can make the broth taste bitter.

Serve with crunch

Tortilla strips: toast them until crisp and add them just before eating, so they do not soften in the broth.

On the side: extra lime wedges and a simple salad or sliced avocado make easy accompaniments. Add coriander at the table for a fresh herbal note.

Recipe notes & tips

• Use a large Dutch oven so the vegetables and stock have room to simmer.
• Squeeze the rehydrated soy curls firmly to remove excess water before adding them.
• Dice the potatoes evenly to help them finish cooking at the same time.
• Taste the broth before serving and adjust the lime or seasoning to suit.
• Toast the tortilla strips close to serving time to keep them crisp.

Variations

• Adjust the heat: leave some chilli seeds in for a spicier broth.
• Add more vegetables: stir in diced courgette with the potatoes.
• Use a different potato: waxy potatoes hold their shape well in the soup.
• Make it more citrusy: serve with extra lime wedges for squeezing.
• Change the garnish: add sliced avocado alongside the coriander and tortilla strips.

Common mistakes to avoid

• Wet soy curls: squeeze them well after draining so they do not water down the broth.
• Garlic cooking too long: add it after the tomatoes and cook for just 30 seconds to avoid burning.
• Uneven potato pieces: cut them to a similar size so they cook at the same rate.
• Lime left in the pot: remove the slices after 5 minutes of simmering to avoid bitterness.
• Soft tortilla strips: toast them until crisp and keep them separate until serving.

How to store

Refrigerate leftover soup in a covered container for up to 3 days, keeping tortilla strips separate. Reheat gently on the hob until piping hot, and add fresh tortilla strips when serving.

Frequently asked questions