Coriander and Poached Egg Soup
Suitable for: Dialysis patients + Diabetics
Number of servings: 4
Recommended serving size: 1 serving (2 ladles)
Ingredients
1 chayote (150g)
1 zucchini (130g)
1 medium onion
2 cloves of garlic, minced
Fresh cilantro, chopped
2 tablespoons olive oil (30ml)
2 eggs
Salt to taste
Preparation
- Peel the vegetables (chayote, zucchini, onion, and garlic). Place them in a bowl with plenty of water, changing frequently, for 8 to 20 hours.
- Cook all the vegetables in two separate pans.
- After 10 minutes, replace the vegetable cooking water with fresh water to make the soup base (3-1/2 cups, approximately 800ml).
- Once the vegetables are cooked, blend them with a hand blender and season with olive oil and salt.
- Wash and chop the cilantro. Add them to the previous mixture and cook for about 5 minutes.
- Add the eggs to the soup and let them poach. Turn off the heat and serve.
Nutritional information per serving:
- • Calories: 217
• Protein: 10g
• Carbohydrates: 10g
• Fat: 4g
• Fiber: 2g
• Sodium: 21mg
• Potassium: 225mg
• Phosphorus: 35mg - This recipe has:
• Low in sodium
• Low in potassium
• Low in phosphorus
