This soup is perfect for all seasons and beyond delicious (and easily adaptable!)
I first found this recipe on Keep it Simple Foods a few months ago labeled as “Hummus Soup” and decided to wait to make it until I saw my grandmother who loves my hummus. Once we made it though we realized that the cilantro & lime gave it much more of a Mexican flavor. It was delicious and we all fell in love (with both Dad & Rich asking why I had not made it sooner). Unfortunately this soup was barely enough for the 5 of us and I did not get a photo of it – oh darn, I just had to make it again!
I was craving soup in the summer the other day and my mind immediately turned to this Cilantro Lime Soup again! I decided to use one of the fresh hot peppers from our garden and a dash of cumin to give this an even more Mexican flair. I served a Mexican Garlic Bread (with my garlic pesto and mexican cheddar).
This soup is so simple and can be made thinner with the addition of more broth or made more dip-like by adding less broth. It can be stretched to 4 servings as a starter or made to serve 2 people for dinner (with a quesadilla or some other carb-loaded side). This soup can be perfect for the summer since you don’t need to heat up the house but is a perfect healthy soup that is great in the depths of winter as well. I can’t find anything wrong with the soup – let me know if you find it!
White Bean Cilantro Lime Soup
- 3 cans cannellini beans (drained and rinsed)
- 2 limes (juice and zest)
- 3 cloves garlic (chopped)
- 3 tablespoons extra virgin olive oil
- 2 cups vegetable (or chicken) stock
- 1/3 cup chopped onion
- a good handful of cilantro (chopped)
- salt and pepper to taste
In a stock pot, combine the oil, onion, and garlic. When onions and garlic cook down a bit, add the beans and lime zest. Cook for another minute or two.
Add in the stock. Then add the cilantro and lime juice.
Cover with a lid and bring to a slight boil. Reduce heat to low and simmer for another 5 minutes. Use an immersion blender (or cool slightly and use your regular blender) to make the soup creamy and smooth. Add a bit of salt and pepper to taste, if needed. Set aside with the lid on tight to keep the soup hot while you finish making any other sides.
And I leave you with today’s quote… “Good manners: The noise you don’t make when you’re eating soup.” (Bennett Cerf, humorist/publisher)