This cilantro lime vegetable soup is packed with vegetables like zucchini, carrots, and quinoa, and is refreshing from the addition of fresh lime and cilantro. It is the perfect soup, no matter the season! With only 30 minutes of cooking time, this makes a great quick meal that can help you clean out those vegetable sitting in your refrigerator.
My husband’s aunt makes an amazing Mexican albondigas soup and the deep flavors of her soup have stuck with me for a couple years now. I have always wanted to recreate those flavors and have tried many times. As with many recipes that I test, it turns out that simple and fresh ingredients are usually the ones that create the most memorable and delicious dishes.
Instead of adding a lot of different ingredients I thought might give me the flavors I was looking for, I went with the ones that stuck with me the most from that famous Mexican soup- lime and cilantro. These two ingredients are very powerful and bring a fresh and light feel to the dish that makes it perfect, even in the heat of summer.
I used carrots, celery, garlic, and zucchini for the base of the soup and then added the lime and cilantro once it was done cooking. I also added quinoa from my post on how to make the fluffiest quinoa. If you don’t already have prepped quinoa, you can cook it in a separate pot while the soup cooks, it should be done about the same time and then you can add it to the soup pot.
Or you can add dry quinoa while it simmers, at the same time you add the zucchini. However, as the dry quinoa will soak up liquid as it cooks, you need to keep an eye on the liquid levels and have an extra carton of vegetable broth on hand in case you need to add more.
I hope you enjoy my cilantro lime vegetable soup as much as I do. If you make the recipe, please let me know what you think by leaving a comment or sending me an email.
- This soup would be awesome served with avocado, tostadas, chopped radishes, or salsa!
- 2 tablespoons olive oil
- 2 large carrots
- 2 stalks of celery
- 4 cloves of garlic
- 3 32 oz cartons vegetable broth
- 3 zucchini squash
- 1½ teaspoon sea salt
- 3 cups cooked quinoa ( 1 batch of how to make the fluffiest quinoa)
- 1 bunch cilantro
- 2 limes
- Chop the carrots, celery, garlic, and zucchini.
- Heat a large soup pot over medium high heat and add the olive oil, carrots, and celery. Sauté for about 5 minutes and then add the chopped garlic and sauté until you can smell the garlic, about 1 minute.
- Add the vegetable broth, zucchini, and sea salt and bring the soup to a boil. Reduce the heat to a simmer, and simmer for about 30 minutes, or until the zucchini and carrots have become soft and tender.
- While the soup boils, you can chop the cilantro (stems and all) so it is ready when the soup is done.
- When the soup is done simmering and the vegetables are soft, remove the soup pot from the heat and add in the fresh cilantro, cooked quinoa, and the juice from both of the limes. Stir to combine and serve immediately. Enjoy!