Veggie Tinola

Ingredients:

• 1 cup sliced green papaya
• 1 cup chayote (sayote), peeled and sliced
• 1 cup malunggay leaves (or spinach)
• 1 medium-sized onion, sliced
• 2 thumb-sized ginger pieces, julienned
• 2 cloves garlic, minced
• 2 tablespoons cooking oil
• 1 medium-sized potato, peeled and diced
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional: tofu or vegetarian protein of choice

Steps:

1. Sauté Aromatics: In a pot, heat oil over medium heat. Sauté onions, garlic, and ginger until fragrant.
2. Add Vegetables: Add sliced green papaya, chayote, and diced potato. Cook for a few minutes until slightly softened.
3. Pour Vegetable Broth: Pour in vegetable broth. Bring to a boil, then reduce heat and let it simmer until the vegetables are tender.
4. Season: Season with salt and pepper to taste. Adjust according to preference.
5. Include Greens: Add malunggay leaves (or spinach) to the pot. Cook until the greens are just wilted.
6. Optional Protein: If desired, add tofu or your chosen vegetarian protein. Simmer until heated through.
7. Serve: Ladle the Veggie Tinola into bowls. Serve hot and enjoy the comforting flavors of this Filipino-inspired vegetable soup.

Calories per serving (approximate): 150 kcal

Note: Feel free to customize with other favorite vegetables and herbs.