An easy twist on the traditional Yucatan classic “Sopa de Lima”, our lime soup recipe features spinach as the main ingredient. The earthy bitterness of spinach is accented by bright hints of lime in this light, yet filling soup. A bit of heat and smoky cumin round out the surprisingly rich flavors in this very easy to make soup. Serve it in a large bowl with a slice of crusty bread or topped with a sprinkle of Cotija cheese as a light supper any time of the week.
How To Make Mexican Spinach & Lime Soup
This spinach and lime soup recipe is perfect if you want a light, earthy and tangy soup with a bit of spice.
Ingredients
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 6 cups vegetable broth
- 12 oz spinach, fresh or frozen, thawed if using frozen
- lime juice, from 1 lime
- salt and ground black pepper, to taste
For Serving:
- lime wedge, or lemon wedge
- chili oil
For Garnish:
- cilantro, chopped
Instructions
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Heat the olive oil in a soup pot over medium heat. Add all your dried spices and roast briefly.
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Pour in the vegetable broth and bring to a boil.
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Add the spinach and simmer briefly and then add lime juice. Simmer then adjust the seasoning to your taste.
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Drizzle with chili oil. Serve with additional lime sliced and garnish with cilantro.
Nutrition
- Sugar: 2g
- :
- Calcium: 72mg
- Calories: 53kcal
- Carbohydrates: 6g
- Fat: 3g
- Fiber: 2g
- Iron: 2mg
- Monounsaturated Fat: 2g
- Polyunsaturated Fat: 1g
- Potassium: 351mg
- Protein: 2g
- Saturated Fat: 1g
- Sodium: 992mg
- Vitamin A: 5929IU
- Vitamin C: 16mg
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