Mexican Vegetable Soup With Lime & Avocado Recipe

Step by Step Method

Step 1

Heat the oil in a soup pot, add onion, garlic, and salt, and cook over medium-low heat until the onion softens.

Step 2

Add the herbs ,spices corn, cauliflower ,carrots, beans, and tomatoes; add stock and simmer.

Step 3

After 30 minutes add the hominy and then gradually stir in the chilpotle chilies to taste. Cook another 25 minutes;

Step 4

Then taste for salt.

Step 5

Ladle the soup into bowls; garnish with the avocado and cilantro leaves.

Step 6

Serve the lime on the side.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting a stock, choose one with a flavor that complements the other ingredients in the recipe.
To make sure the vegetables are cooked through, adjust the cooking time if needed.

Ingredient substitutions

Instead of red onion, use shallots for a milder flavor. This will help to balance the other strong flavors in the soup.
Instead of chilpotle chilies, use jalapeños for a milder heat. This will help to make the soup more accessible to those who don't enjoy spicy food.

Variations

Mexican Vegetable Soup With Coconut Milk Heat the oil in a soup pot, add onion, garlic, and salt, and cook over medium-low heat until the onion softens. Add the herbs, spices, corn, cauliflower, beans, and tomatoes; add coconut milk and simmer. After 30 minutes add the hominy and then gradually stir in the chilpotle chilies to taste. Cook another 25 minutes; then taste for salt. Ladle the soup into bowls; garnish with the avocado and cilantro leaves. Serve the lime on the side.

Serve with

Quesadillas with Avocado and Lime - Quesadillas are a great accompaniment to Mexican Vegetable Soup with Lime & Avocado. They are easy to make and provide a crunchy contrast to the soft and creamy soup. The addition of avocado and lime add a fresh and tangy flavor to the quesadillas, making them a perfect accompaniment to the soup.

Mexican Street Corn Salad:

RECOMMENDED DISH DESCRIPTION: Mexican Street Corn Salad is a delicious side dish that pairs perfectly with Mexican Vegetable Soup with Lime & Avocado. It is made with grilled corn, mayonnaise, cotija cheese, chili powder, and lime juice, giving it a flavorful and spicy kick. The crunchy texture of the corn and the creamy mayonnaise provide a great contrast to the soft and creamy soup. The addition of chili powder and lime juice adds a zesty flavor to this dish, making it a great accompaniment to the soup.

FAQ

Q: How long does it take to cook Mexican Vegetable Soup? A: It takes approximately 55 minutes to cook Mexican Vegetable Soup. The first 30 minutes are used to simmer the vegetables and stock, and the last 25 minutes are used to add the hominy and chilpotle chilies.

Q: Is Mexican Vegetable Soup vegan-friendly?

A: Yes, Mexican Vegetable Soup is vegan-friendly as it does not contain any animal products. It is made with a variety of vegetables, hominy, and chilpotle chilies.

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Fun facts:

Fun Fact 1: Mexican Vegetable Soup is a popular dish in Mexico, and it was made famous by the late Mexican chef and television personality, Diana Kennedy. She was known for her passion for Mexican cuisine and for her cookbooks which feature authentic Mexican dishes.

Fun Fact 2: Mexican Vegetable Soup is a traditional dish in Mexican cuisine and has been enjoyed for centuries. In the 16th century, the Aztecs used to make a similar soup called 'tlalpeno', which was made with squash, chili peppers, tomatoes, and corn.