DETOX CABBAGE SOUP

1. Bring water to a boil in a large saucepan. Add cabbage, carrots, celery and chayote and simmer for 15 minutes.
2. While vegetables simmer, prepare tomato sauce: Heat oil in a medium saucepan over low medium heat. Add onion and garlic. Cook until tender; about 3 minutes. Stir in tomato sauce and bouillon. Boil for 5 minutes.
3. Transfer tomato sauce mixture to vegetable mixture. Bring to a boil then add Mexican squash and cilantro. Cover and cook for 5 minutes. Serve with a sprinkle of lime juice.