Winter Vegetable Soup with Fresh Cilantro and Lime

I’ve always loved soups and stews, since before I can remember. During the colder winter months in New England, my parents were in the habit of storing the leftover family cauldron of leftover soup and/or stew outside. The contents would often freeze into a solid block overnight, ready for reheating the following day.

I still find myself cooking soups and stews about once a week, even in the warmer summer months. Recipes like these are helpful in using up any vegetables you might have sitting around the fridge, and they are easy to make in one large pot!

Total Time

• Prep Time: 15 minutes

• Cooking Time: 45 minutes

Ingredients

• 2 Tbsp olive oil, or cooking oil of choice

• 1 Tbsp coconut oil

• 1 white onion, cut very small dice

• 3 Yukon Gold potatoes, peeled and cut into bite-sized pieces

• 1 carrot, peeled and cut into bite-sized pieces

• 1 serrano pepper, cut into sections (optional)

• ½ tsp garlic powder

• ½ tsp paprika

• 4 cups vegetable stock

• 3 Roma tomatoes, or 1.5 cups cherry tomatoes, cut into bite-sized pieces

• 1 tsp Kosher salt, or more to taste

• Juice of 1 lime

• ¼ cup fresh cilantro, roughly chopped

Instructions

1. Add the olive oil to a large soup pot, along with the coconut oil, white onion, potatoes, and carrots.

2. Add the optional serrano pepper, if you want your final soup to have a touch of heat.

3. Increase the heat to medium-high, and cook for roughly five minutes while stirring.

4. Add the garlic powder and ground paprika, and stir to combine.

5. Add the vegetable stock, and bring the contents up to a simmer.

6. Reduce the heat to low, and cook the vegetables for roughly thirty minutes, or until completely tender.

7. Add the tomatoes, and season the soup with Kosher salt. Continue to cook for an additional ten minutes.

8. When you are ready to serve, turn off the heat and add the juice of one lime, along with some fresh cilantro.

Notes

Use whatever fresh herbs you like in this recipe. The fresh lime juice adds some brightness to the final dish!

Adding the tomatoes after the potatoes and carrots are tender will reduce the total required cooking time, as the acidity in the tomatoes makes the root vegetables take longer to soften completely.

To stretch this dish further and feed even more people, add a few cans of cooked chickpeas or cannellini beans to this soup. It’s budget-friendly and delicious.

For a non-vegan and delicious version of this dish, add some of your favorite fish fillets (cod, sea bass, haddock, pollock, etc.) during the final five minutes of simmering, and serve when the fish fillets are just barely cooked-through.

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