Isn’t that creepy? It looks like it could eat me, not the other way around! In case you’re not familiar, this is a chayote, a member of the squash family. It’s very mild tasting, and the flesh, skin and seeds are all edible. I saw a bunch of them at the store the other day, so I decided it was time to try one.
Using my googlefu, I found a few recipes for soup using the chayote. None were exactly what I was looking for, but it gave me a place to start from. So I bring you my interpretation of Mexican Chayote Soup.
Mexican Chayote Soup
1 Tbs canola oil
1 Chayote, washed and diced (small, but not fine)
1 Onion, diced finely
2 cloves garlic, minced
1 jalapeño, de-ribbed and de-seeded, diced finely
1 tsp cumin seeds
6 cups vegan chicken broth or vegetable broth
3 Tbs tomato paste
1.5 cups Chickpeas, drained and rinsed
1/2 bag frozen roasted corn
Heat the oil. Add the chayote and onion, sauté for a moment over medium heat. Add the garlic, jalapeño, and cumin, saute another minute or so, until everything is fragrant. Add the broth and tomato paste, bring to a boil. Reduce heat and simmer for 10 minutes. Add the chick peas, simmer another 10 minutes, then last add the corn. Turn up the heat, and then remove from heat as soon as the corn is heated through (3-5 minutes). Garnish with cliantro, lime and avocado.