Shredded Soup

Shredded Soup
Makes:
6
servings
Prep Time:
15
minutes
Total Time:
40
minutes
based on 7 reviews
1

Dietary Considerations:

Low Calorie
This shredded vegetable soup is creamy and full of nutritious vegetables. "Chayote" (mirliton squash) lends the comforting texture to this delicious soup. A typical ingredient of the Aztec and Mayan cuisine, this vegetable is high in potassium and low in carbohydrates. Try this one with spaghetti squash and other varieties of vegetables, too!

In this recipe:

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Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 4 cups water
  • 2 carrots, peeled and finely shredded
  • 2 zucchini, finely shredded
  • 1 chayote, peeled and finely shredded
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons MAGGI Instant Chicken Flavor Bouillon
  • Freshly ground pepper to taste

Directions:

HEAT oil in large saucepan over medium heat. Add flour; cook, stirring constantly, for 1 to 2 minutes or until lightly browned. Stir in water, carrots, zucchini, chayote, evaporated milk and bouillon; bring to a boil. Reduce heat to low; add pepper. Cook, stirring occasionally, for 5 minutes.


Reviews:

Review This Recipe

super

 Star(s)

HELEN JOHNSON from ANDALUSIA, AL

This was a interesting way to use chayota. I had chayotas as a child and really enjoyed them this made it even better. super

Read More Reviews

Review This Recipe
  •  Star(s)

    WOW

    mike LINGIRD from indiana

    this was some of the best soup ever

  •  Star(s)

    Great Soup

    J. E. Cash from ARLINGTON, MA

    This is a super recipe. Our weather just turned very cold and this has warmed us all today.

  •  Star(s)

    Fall colors

    Evonne Robertson from Fraser, MI

    The soup is so perfect for fall, the colors are great in this soup. It tastes good also, who could ask for anything more.

  •  Star(s)

    Shredded Soup

    BEVERLY STARKS from WALKER, LA

    This was a very delicious soup. Easy to prepare and the color was so festive...My family really enjoyed - it was really a treat for our family Sunday dinner.

  •  Star(s)

    super

    HELEN JOHNSON from ANDALUSIA, AL

    This was a interesting way to use chayota. I had chayotas as a child and really enjoyed them this made it even better. super

  •  Star(s)

    Best Soup Found

    Debra Kay from ELK MOUND, WI

    What a wonderful tasting and easy soup to make. Even my daughter that normally hates soups had a second bowl.

  •  Star(s)

    Great

    Carine Nadel from LAGUNA HILLS, CA

    What could be more homey. Nice warm, rich tasting, yet different vegetable soup. This was so good

Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

  • Calories: 130
  • Calories from Fat: 60
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 3g (16% of DV)
  • Cholesterol: 20mg (6% of DV)
  • Sodium: 680mg (28% of DV)
  • Carbohydrates: 13g (4% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 9g
  • Protein: 5g
  • Vitamin A: 90% of DV
  • Vitamin C: 25% of DV
  • Calcium: 20% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Shredded Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon all-purpose flour
  • 4 cups water
  • 2 carrots, peeled and finely shredded
  • 2 zucchini, finely shredded
  • 1 chayote, peeled and finely shredded
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2 tablespoons MAGGI Instant Chicken Flavor Bouillon
  • Freshly ground pepper to taste

 

Directions

HEAT oil in large saucepan over medium heat. Add flour; cook, stirring constantly, for 1 to 2 minutes or until lightly browned. Stir in water, carrots, zucchini, chayote, evaporated milk and bouillon; bring to a boil. Reduce heat to low; add pepper. Cook, stirring occasionally, for 5 minutes.

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