Comforting and satisfying; this soup brings amazing memories from childhood. Enjoy!
• Heat the olive oil in a large saucepan over medium-high heat; add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
• Add the carrots and garlic and cook for 2 more minutes, stirring occasionally. Add the celery, fennel and the bay leaf. Season with salt and pepper and cook an additional 5 minutes.
• Add the broth, Mölli Morelos sauce and chayote or potatoes, bring to a boil, then reduce the heat to low and gently simmer, uncovered, until the potatoes can be easily pierced with a fork, about 15 to 25 minutes. Season to taste. Provecho!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 48 | ||
Calories from Fat: 9 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 841.8mg | 29 % | |
Potassium 285.6mg | 8 % | |
Total Carbohydrate 7.7g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 5.4g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 48
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