Paneer Sopa de Lima – An Indian Twist on a Mexican Classic

Sharing another travel-inspired recipe today! One of the most heartwarming memories from our trip to Mexico was discovering Sopa de Lima — a comforting, zesty aromatic soup that feels like a cozy hug in a bowl, with just the right pop of freshness.

That memory lingered long after we returned home, and I couldn’t resist trying an Indian spin on this Mexican classic. So here’s my version: Paneer Sopa de Lima — a fusion of comforting Indian flavors and the lively zest of the original

🥣 Recipe Overview

This recipe has three main components:

1. The Soup Base

2. The Broth

3. The Garnish Elements

And the best part? You can prepare all three simultaneously, making this as fun as it is efficient.

🧑‍🍳 Ingredients

For the Soup Base:

• 2 tomatoes

• 3 garlic cloves

• ½ onion (divided)

For the Broth:

• 1 tbsp oil

• 2 garlic cloves, chopped

• 4 whole cloves

• 3-4 black peppercorns

• 1 bay leaf

• ½ onion, chopped

• 200 ml hot water (more as needed)

• Salt to taste

• Zaatar spice (a pinch)

• 1 tbsp Tajín seasoning

• Zest and juice of ¼ lime

For the Garnish:

• ½ cup wheat flour

• Water (as needed for dough)

• Paneer, cubed (1 cm pieces)

• 1 avocado, diced

• Fresh coriander leaves

• 3 tbsp oil (for frying roti strips)

Step-by-Step Instructions

1️⃣ Roasting the Tomatoes & Garlic

Preheat your oven to 200°C.
Place 2 tomatoes and 3 garlic cloves on a baking tray and roast for about 40 minutes (eco or convection mode).

In the last 15 minutes, add large chunks of half an onion to the tray and roast everything together.

2️⃣ Preparing the Broth

While the oven does its magic:

• Heat water in a kettle or saucepan.

• In a separate pan, heat 1 tbsp oil. Add chopped garlic, cloves, black peppercorns, and bay leaf — sauté for a minute.

• Add the remaining half onion, cook for another 2-3 minutes until softened.

• Deglaze the pan with 200 ml hot water. Season with salt, zaatar spice, and Tajín for that signature Mexican zing.

• Cover and let simmer on medium heat for 20-30 minutes. Add extra water if needed.

3️⃣ Making the Garnish

While the broth simmers, start prepping the garnish:

• If you have store-bought tortillas, you can skip this step.

• If not, mix ½ cup wheat flour with water to form a soft dough. Rest for 5 minutes.

• Dice the avocado and paneer into bite-sized cubes.

• Roll out the dough into a thin roti, dusting with flour if it sticks. Cook lightly on both sides on a pan until just browned. Set aside to cool.

4️⃣ Finalizing the Soup Base

Once the roasted tomatoes, garlic, and onion are done:

• Remove from the oven, peel the garlic and tomato skins.

• Mash the roasted ingredients together in a bowl with a fork until you have a rough but uniform mixture.

5️⃣ Assembling the Soup

In a soup pot:

• Heat 1 tbsp oil, add the mashed tomato-onion mixture, and sauté for a minute.

• Pour in the prepared broth.

• Add the paneer cubes and let the soup simmer gently for 4-5 minutes on low heat.

6️⃣ Preparing the Crispy Roti Strips

• Cut your cooled roti into thin strips (like tortilla chips!).

• Heat 3 tbsp oil in a small pan and shallow-fry the strips until crispy and golden brown. Drain and set aside.

7️⃣ The Final Touch

Now for the best part — assembling!

1. Pour the hot soup into bowls.

2. Add diced avocado and top with crispy roti strips.

3. Garnish with fresh coriander and serve with toasted bread on the side.

🌟 Travel + Kitchen = Magic

It’s amazing how a dish can hold memories of both a place and a moment. This Paneer Sopa de Lima will always remind me of our Mexican adventure — but with a little piece of home in every spoonful.

I hope you’ll enjoy making it as much as I did!