Chayote Soup with Lemongrass and Ginger

Vegetarian
Gluten Free
Dairy Free
Low Fod Map
Health score
54%
Chayote Soup with Lemongrass and Ginger
45 min.
6
63kcal

Suggestions


Welcome to a delightful culinary experience with our Chayote Soup with Lemongrass and Ginger! This vibrant and aromatic soup is not only a feast for the senses but also a healthy choice for those seeking a vegetarian, gluten-free, and dairy-free option. With a health score of 54, this dish is perfect for anyone looking to indulge in a nutritious meal without compromising on flavor.

Chayote squash, the star of this recipe, brings a unique texture and mild taste that pairs beautifully with the zesty notes of fresh lemongrass and the warm spice of ginger. The addition of kaffir lime leaves infuses the soup with a refreshing citrus aroma, making each spoonful a burst of flavor. Whether you're serving it as a starter, a light snack, or a comforting main dish, this soup is sure to impress your family and friends.

Ready in just 45 minutes, this recipe is perfect for busy weeknights or leisurely weekends. With only 63 calories per serving, you can enjoy a guilt-free bowl of goodness that is both satisfying and nourishing. Plus, it’s low FODMAP, making it suitable for those with dietary sensitivities.

So, gather your ingredients and get ready to create a deliciously fragrant Chayote Soup that will warm your heart and tantalize your taste buds. Enjoy the process of cooking and the joy of sharing this delightful dish with loved ones!

Ingredients

  • 0.3 teaspoon ground pepper 
  •  chayote squashes cored rinsed peeled thinly sliced quartered
  • 0.5  cinnamon sticks 
  • piece ginger fresh sliced
  • 0.5 teaspoon nutmeg 
  •  kaffir lime leaves fresh
  • 0.3 cup juice of lemon fresh
  • stalk lemon grass fresh thinly sliced
  • cups chicken broth canned
  • 0.8 cup parsley fresh italian chopped

Equipment

  • bowl
  • pot
  • sieve

Directions

  1. Combine first 7 ingredients in large pot. Bring to boil. Reduce heat and simmer 10 minutes to blend flavors. Strain liquid into bowl; return to same pot. Discard solids in strainer.
  2. Bring liquid in pot to boil.
  3. Add squash; reduce heat and simmer until squash are crisp-tender, about 7 minutes. Stir in lemon juice. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, if desired.) Stir in parsley.
  4. Serve soup hot or chilled.

Nutrition Facts

Calories63kcal
Protein34.24%
Fat23.43%
Carbs42.33%

Properties

Glycemic Index
25.67
Glycemic Load
0.15
Inflammation Score
-6
Nutrition Score
11.300869509578%

Flavonoids

Eriodictyol
0.5mg
Hesperetin
1.47mg
Naringenin
0.14mg
Apigenin
16.16mg
Luteolin
0.08mg
Kaempferol
0.11mg
Myricetin
1.12mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:62.79kcal
3.14%
Fat:1.89g
2.91%
Saturated Fat:0.57g
3.57%
Carbohydrates:7.7g
2.57%
Net Carbohydrates:6.44g
2.34%
Sugar:1.49g
1.66%
Cholesterol:0mg
0%
Sodium:88.16mg
3.83%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.23g
12.46%
Vitamin K:124.96µg
119.01%
Vitamin C:17.5mg
21.21%
Vitamin B3:4.14mg
20.68%
Manganese:0.29mg
14.35%
Folate:56.59µg
14.15%
Vitamin A:668.27IU
13.37%
Copper:0.22mg
10.98%
Potassium:370.24mg
10.58%
Phosphorus:99.39mg
9.94%
Iron:1.45mg
8.04%
Vitamin B2:0.11mg
6.41%
Fiber:1.26g
5.05%
Zinc:0.76mg
5.05%
Vitamin B12:0.28µg
4.59%
Vitamin B6:0.08mg
3.95%
Magnesium:15mg
3.75%
Calcium:34.62mg
3.46%
Vitamin B5:0.16mg
1.58%
Vitamin B1:0.02mg
1.51%
Vitamin E:0.16mg
1.06%
Source:Epicurious