| Prep: 15 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 18g | 9g | 16g |
| sugars | fibre | protein | salt |
| 3g | 3g | 4g | 1g |
There’s something deeply comforting about a bowl of Chayote Soup. The first time I tasted it, I was transported back to the bustling kitchen of my childhood, where love was a primary ingredient in every meal. This recipe, a harmonious blend of chayote squash, aromatic spices, and creamy broth, encapsulates the essence of both my Southern roots and West African heritage. It’s a delightful, nourishing dish that’s both hearty and wholesome.
The Comfort of Chayote Soup
Chayote Soup reminds me of the warmth and love that goes into home-cooked meals. Chayote, a staple in many Latino and West African cuisines, brings a unique, mild flavor that is incredibly versatile. The texture it lends to the soup is just divine, so every spoonful feels like a little piece of comfort. Adding finely chopped onions and minced garlic gives the soup a rich, savory base, while the olive oil ensures a smooth, velvety finish.
Health Benefits
One of the many reasons I adore Chayote Soup is its nutritional profile. Chayote squash is a powerhouse of vitamins and minerals, including Vitamin C, folate, and fiber. It’s a fantastic low-calorie vegetable that can promote digestive health and aid in weight management. Paired with other nutrient-rich ingredients like onions and garlic, this soup is not just comforting but also incredibly good for you.
Want to dive deeper into the health benefits of chayote? You can read more here.
Perfect Pairings
This Chayote Soup stands beautifully on its own, but it also makes a wonderful starter for a variety of meals. Imagine serving it alongside a fresh batch of cornbread or a light, tangy salad to balance the creaminess. If you’re keen on exploring more Afro-Southern flavors, this soup pairs excellently with dishes like Jollof rice or Southern-style baked fish.
For those who enjoy soups with a similar creamy texture, you might also love exploring recipes like potato leek soup or creamy cauliflower soup. They share that comforting, velvety mouthfeel and can be customized with your favorite herbs and spices.
In summary, the Chayote Soup is more than just a recipe; it’s a bowl of memories, health, and culinary fusion. Whether you’re looking to indulge in a hearty meal or nourish your body with wholesome ingredients, this soup ticks all the boxes. Give it a try and let it bring warmth and comfort to your table, just as it does to mine.
What You’ll Need
- 4 medium chayote squash, peeled, pitted, and diced
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 6 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- Lime wedges for serving (optional)
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic and sauté until they become translucent and fragrant, about 5 minutes.
Step Two
Add the diced chayote squash to the pot and stir to combine with the onion and garlic. Cook for an additional 5 minutes, allowing the chayote to soften slightly.
Step Three
Sprinkle in the ground cumin and ground coriander, stirring well to coat the vegetables with the spices. Cook for another 2 minutes to toast the spices and enhance their flavors.
Step Four
Pour in the vegetable or chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20-25 minutes, or until the chayote is very tender.
Step Five
Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches and blend until smooth. Return the blended soup to the pot.
Step Six
Stir in the heavy cream and season the soup with salt and pepper to taste. Allow the soup to heat through for another 5 minutes, but do not let it boil.
Step Seven
Serve the soup hot, garnished with fresh cilantro or parsley if desired, and accompanied by lime wedges for an extra burst of flavor.
