A simple, soothing soup made with chayote. I tasted this at my friend, Shamila’s home while I was on vacation (of course, I asked for the recipe). A liberal sprinkling of freshly ground black pepper adds extra depth of flavor. I simplified my version by using an electric pressure cooker. The soup can just as easily be made in a regular pressure cooker or Dutch oven on the stovetop (adjust cooking time accordingly). Pair it with some crusty bread for a light, yet satisfying weeknight supper. For a vegan version, use olive oil and substitute the single cream with canned coconut milk.

Recipe

Creamy Chayote Soup

(Makes 4 servings)

Ingredients

1 tbsp butter or olive oil
1 large onion, finely chopped
1 tbsp finely minced garlic
1 green chilli, deseeded and finely chopped or 1/2 tsp dried red chilli flakes
2 medium sized (approx. 500 gms) chayote, peeled and cubed
2 vegetable bouillon/soup cubes
1 1/2 cups water
1/2 cup single/low fat cream (substitute with canned coconut milk for vegan version)
1/2 - 3/4 tsp freshly ground pepper (add less/more depending upon your preference)
1/4 tsp grated nutmeg
Salt to taste

Method

Add the butter/olive oil to the inner pot of the electric pressure cooker set to Sauté on Normal. Sauté the onion and garlic for 3-5 minutes or until they turn translucent.

Add the green chilli or red chilli flakes, chopped chayote and bouillon cubes. Sauté for a few more minutes, then add the water and stir well. Press Cancel.

Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Pressure Cook on High Pressure for 20 minutes. Once done, allow the pressure to release naturally.

Remove the lid and stir in the cream, nutmeg and black pepper. Season to taste with salt.

Use an immersion blender to blend the soup until completely smooth. Ladle into mugs, garnish with more cream and freshly cracked black pepper. Serve hot.

Note: For a lighter option, use milk instead of cream.