Xanthan Gum Free Vegan Sopa de Lima
Total time55 min
Prep time20 min
Cook time35 min
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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.
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