Soups & Salads

Shredded Soup

Name: Shredded Soup
Prep time: 15 s
Cook time: 15 s
Total time: 30 s
Yield: 6
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 tablespoon all-purpose flour; 4 cups water; 2 carrotspeeled and finely shredded; 2 zucchinifinely shredded; 1 chayotepeeled and finely shredded; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon; Freshly ground pepper to taste

CARNATION®

Shredded Soup

Level

Easy

Prep

15 min

Cook

15 min

Servings

6 servings

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!

KEY INGREDIENTS

Evaporated Milk

NESTLÉ® CARNATION® Evaporated Milk

12 oz

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 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
●
2 tablespoons MAGGI Granulated Chicken Flavor Bouillon
●
Freshly ground pepper to taste

MAKE IT

Step 1

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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