• 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!
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 9 (19%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 48
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