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


Indulge in the invigorating flavors of our Chayote Soup with Lemongrass and Ginger, a delightful dish that beautifully marries zest and warmth. This vegetarian, gluten-free, and dairy-free soup is not only a treat for the palate but also boasts a low FODMAP profile, making it a versatile choice for many dietary preferences.

Imagine the aromatic blend of fresh ginger and aromatic lemongrass enveloping tender slices of chayote squash, each spoonful bursting with the essence of Southeast Asia. The subtle heat from cayenne pepper complements the aromatic spices, while kaffir lime leaves infuse an unforgettable twist. Perfect as a starter, antipasti, or even a snack, this low-calorie dish, coming in at just 63 kcal per serving, allows you to enjoy flavorful dining without the guilt.

Ready in just 45 minutes, this soup can be prepared ahead of time and served warm or chilled, making it perfect for any season or occasion. Picture yourself at a cozy dinner party, sharing this vibrant bowl of goodness with friends and family, as the enticing aroma fills the air. With each sip, you'll experience not just nourishment but a warm hug for your senses. Get ready to elevate your soup game with this refreshing and wholesome recipe!

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