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


Are you ready to elevate your soup game with a delightful and invigorating Chayote Soup bursting with the flavors of lemongrass and ginger? This unique recipe is not only a feast for your taste buds but also a beacon of health, scoring a fantastic 54 on the health index. Perfectly suited for vegetarians, and those on gluten-free and dairy-free diets, it's a great choice for a light meal or a vibrant starter.

With freshly peeled chayote squash bringing a subtle sweetness and a satisfying crunch, this soup is both comforting and rejuvenating. Infused with the aromatic essence of fresh ginger and the distinctive notes of lemongrass, each spoonful transports you to a serene, tropical paradise. The addition of kaffir lime leaves and a pinch of cayenne pepper adds an exciting zing that complements the soup’s refreshing profile.

At just 63 calories per serving, you can enjoy this delightful dish guilt-free. Whether served hot or chilled, it’s an excellent option for any occasion, from casual snacking to elegant antipasti. This Chayote Soup is not just a dish; it’s an experience that invites you to savor every moment. So gather your ingredients and prepare to impress your friends and family with this vibrant and flavorful soup!

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%
Zinc:0.76mg
5.05%
Fiber:1.26g
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