Recipe

Shredded Soup

4.9 7 Recipe Reviews | Rate this Recipe | 52 Saves
This shredded vegetable soup is creamy and full of nutritious vegetables. "Chayote" (mirliton squash) lends the comforting texture to this delicious soup. A typical ingredient of the Aztec and Mayan cuisine, this vegetable is high in potassium and low in carbohydrates. Try this one with spaghetti squash and other varieties of vegetables, too!

15 mins. to Prepare

25 mins. Cooking Time

0 mins. Standing Time

40 mins. Total

Servings: 6 servings

Difficulty: Easy

Ingredients

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Directions

HEAT oil in large saucepan over medium heat. Add flour; cook, stirring constantly, for 1 to 2 minutes or until lightly browned. Stir in water, carrots, zucchini, chayote, evaporated milk and bouillon; bring to a boil. Reduce heat to low; add pepper. Cook, stirring occasionally, for 5 minutes.
Amount Per Serving
Servings: 6 servings
Calories130
Calories from Fat60
%Daily Value*
Total Fat 6g9%
Saturated Fat 3g16%
Cholesterol 20mg6%
Sodium 680mg28%
Carbohydrates 13g4%
Dietary Fiber 2g8%
Sugars 9g
Protein 5g
Vitamin A90%
Vitamin C25%
Calcium20%
Iron2%
* Percent Daily Values are based on a 2,000 calorie diet.
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this was some of the best soup ever

This is a super recipe. Our weather just turned very cold and this has warmed us all today.

The soup is so perfect for fall, the colors are great in this soup. It tastes good also, who could ask for anything more.

This was a very delicious soup. Easy to prepare and the color was so festive...My family really enjoyed - it was really a treat for our family Sunday dinner.

This was a interesting way to use chayota. I had chayotas as a child and really enjoyed them this made it even better. super

What a wonderful tasting and easy soup to make. Even my daughter that normally hates soups had a second bowl.

What could be more homey. Nice warm, rich tasting, yet different vegetable soup. This was so good

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