Chayote Soup

Chayote Soup

Serves 6 to 8

• 1 tablespoon olive oil
• 2 chayote, peeled, seeded and diced 1/2 inch
• 1 onion, finely diced 
• 4 cloves garlic, minced
• 1 jalapeño chili, ribs and seeds removed, finely diced
• 1 teaspoon cumin seeds or 1/2 teaspoon ground cumin
• 1 (15 ounce) can corn kernels, liquid reserved
• 1/2 to 1 cup water
• 1/4 cup tomato paste
• 1 teaspoon salt, or to taste
• 1 (15 ounce) can chickpeas, drained and rinsed
• 4 cups vegetable broth (or 4 cups water + 4 teaspoons bouillon)
• 2 tablespoons vegetable bouillon, or to taste
• 3 tablespoons chopped fresh cilantro or 1 tablespoon dried cilantro
• Juice of 1 lime
• Thinly sliced avocado for garnish, optional

In a saucepan heat oil on medium and sauté chayote and onion until softened, about 10 minutes. Add garlic, jalapeño, and cumin, and sauté until fragrant, 1 minute. Place corn liquid in a 2-cup measure and add water to total 2 cups; add to saucepan. Add tomato paste and salt, bring to a boil, then simmer until chayote is tender, about 20 minutes. Add chickpeas and corn. Using an immersion blender or countertop blender, puree until as chunky or smooth as desired; return soup to saucepan. Add broth, bouillon, and cilantro, and simmer until heated through. Turn off heat and stir in lime juice. Garnish with avocado slices if desired, and serve hot.