Vegan Sopa de Lima
Sopa de Lima is a classic Yucatecan soup built around bright lime, fragrant broth, and crispy tortilla strips — and this plant-based version delivers every bit of that bold, citrusy soul. Young green jackfruit steps in as the protein, and once it's shredded and simmered in vegetable broth with tomatoes, cumin, and Mexican oregano, it soaks up all that savory depth beautifully. The real star is the finish: a generous pour of fresh lime juice stirred in at the end that makes the broth taste alive and unmistakably vibrant. Baking the corn tortilla strips in the oven instead of frying them keeps things simple while still giving you that satisfying crunch on top. Every ingredient here is naturally free of animal products — no swaps needed, no compromises made. Serve it to four people with sliced avocado and fresh cilantro, and it looks as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the tortilla strips
- 3 corn tortillas, cut into ¼-inch strips
- 2 tbsp olive oil, divided
- ¼ tsp salt
For the soup
- 1 can (20 oz) young green jackfruit in brine or water, drained and rinsed
- 1 medium white onion, finely diced
- 1 medium green bell pepper, finely diced
- 4 garlic cloves, minced
- 2 medium roma tomatoes, cored and finely diced
- 1 tsp dried oregano (preferably mexican oregano)
- ½ tsp ground cumin
- ¼ tsp black pepper
- 6 cups vegetable broth
- 3 limes — 2 juiced (about ¼ cup juice), 1 sliced into rounds for serving
- 1 tsp salt, plus more to taste
For serving
- ½ cup fresh cilantro, roughly chopped (optional)
- 1 medium avocado, sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the tortilla strips with 1 tbsp of the olive oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Bake for 10–12 minutes, flipping once halfway through, until golden and crisp. Set aside.
- 2
Pat the drained jackfruit dry with paper towels, then use your fingers or two forks to pull the pieces apart into shreds, discarding any tough core pieces.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!