A simple versatile soup with chayote as its shining star. Chayote Squash is an edible gourd, distinctly mild in flavour (vaguely similar to zucchini, yet paradoxically – completely different in both taste and texture). Besides it being very delicious, chayote also has many nutritional benefits. My abuelo (grandfather) used to enjoy this soup daily for lunch.
Ingredients
- 1 large carrot, peeled and cut into small pieces
- 1 large onion, peeled and minced
- 2 garlic cloves peeled and minced
- 1 large Yukon gold potato, peeled and chopped
- 2 or 3 sticks celery, chopped thinly
- 1 sweet red pepper, seeded and chopped
- 2 firm (light green) chayote squashes peeled and chopped (do include the seed, it’s soft and edible)
- 2 Tbsp. light olive oil
- 1 Tbsp. chili pepper infused olive oil (optional, but recommended) However, if you don’t have the infused oil, just use 1 Tbsp. light olive oil with 1 tsp. red chili flakes.
- 2 cubes of Vegetable* Broth (dissolved in 5 cups boiling water)
- 1/2 cup minced cilantro or minced cilantro/parsley combination (added only after the soup has cooked and rested)
I used our new Instant Pot pressure cooker – but this can easily be made on a regular stove.
- Add the two kinds of olive oil (or equivalent) to the Instant Pot (or large regular stove top pot), then the first 7 ingredients. Sauté (Instant Pot has this setting) and stir gently for about 14 minutes, or on the stove top, until the onion becomes limp, and being very careful not to brown or burn the garlic.
- Next, add the 5 cups boiled water (containing the two dissolved veggie broth cubes) to the Instant Pot. If soup looks too thick, and you think you need to add another 1/2 cup of boiled water – do.
- Cover and set on “soup” setting for 35 minutes. Stove Top Method: Cover and simmer gently until carrots and all veggies are soft.
- When the soup is done, remove from heat, add the cilantro/parsley, and leave it uncovered, letting it rest for at least half an hour.
- Salt and black pepper to taste.
- Enjoy with a colourful side dish. Pura Vida!
For an “UnLenten” version, this soup can also be easily made with chicken broth* or beef broth*. Ground meat (matching the broth flavour) can be added too – but first, brown and cook the meat separately, then drain the meat, and add to the sautéed veggies to combine and simmer soup together. You may need to add more broth if using meat.
UnLenten (Non-Soup) Picadillo Version: FIRST! Brown and cook 1 pound ground meat separately, then drain the meat. Next, add 1 Tbsp. Tomato Paste, 2 Tbsp. Butter and the above veggies (plus optional 1 cup drained corn niblets) and sauté using 3 chayotes, 1/2 cup water (or use 1/2 cup drained corn water without the “other water”) and 1 Tbsp. dried oregano leaves. Cover and cook gently until veggies are done. Serve with a green side salad.
… Oops! The Yukon gold potato was camera shy!