INGREDIENTS
2 tbsp
olive oil
4
Mexican calabazas (or zucchini squash), diced
1
chayote, diced
2
celery stick, sliced
2
carrots, sliced
1/2
onion, diced
1
garlic, finely diced
1
jalapeño, finely diced
1
bay leaf
Juice of 2 limes
8 cups
chicken stock (or vegetable stock)
Salt and pepper
Avocado (optional)