Roasted Cho Cho Soup (Chayote Soup)(Vegan)
Learn how to make some vegan friendly cho cho (chayote) soup. This delicious soup is inexpensive, creamy, filling with a subtle hint of spiciness.
Servings 4 people
Calories 243kcal
Ingredients
To roast the chayote/cho cho
- 2-3 cho cho
- olive oil for roasting
To make the soup
- 3 tablespoon olive oil
- 1 small onion chopped
- 4 garlic cloves minced
- 1 teaspoon ginger minced
- 2 tablespoon chadon beni
- 6 sprigs of thyme tied together
- ¼ scotch bonnet (optional)
- 3 cups vegetable broth
- 1 cup coconut milk
- black pepper and pink salt to taste
Instructions
- Preheat the oven to 180C/356F/gas mark 4.
- Line a baking tray with parchment paper and grease with olive oil then set aside.
- Chop the cho cho into chunks (you can leave the skin on, if it has no brown spots).
- Place the chopped cho cho on the tray, spread out and coat the top with olive oil.
- Roast the cho cho for 40 minutes or until lightly golden.
- Remove the tray from the oven and set aside.
- Add the olive oil on medium heat in a medium sized saucepan.
- Saute the onion, garlic and ginger until soft and translucent.
- Add the chadon beni, thyme, scotch bonnet and the roasted cho cho and mix to combine.
- Pour in the vegetable broth and coconut milk.
- Reduce the heat to medium-low and simmer for 5 minutes.
- After the given time, transfer the contents of the soup into a blender (or you can use an immersion stick instead).
- Do a taste test and add black pepper and pink salt to taste.
Video
Notes
- You can purchase chayote/cho cho/christophine from most markets that have a high population of Caribbean/Latinos.
- You can add other ingredients such as celery, leeks, sweet potatoes etc...
- If you don't have chadon beni simply use coriander or parsley instead.
- Feel free to use vegan butter instead of olive oil for sauteing the base ingredients.
- Keep in mind, peeling of the skin isn't required if there are no brown spots.
- Don't forget to do a taste test of the soup prior to serving.
- This is the recipe link that you need for my Vegetable Broth recipe
- Any leftovers can be refrigerated for a few days once cool.
- This recipe is freezer friendly and can be frozen for up to 3 months.
Nutrition
Calories: 243kcal | Carbohydrates: 11g | Protein: 2g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 716mg | Potassium: 272mg | Fiber: 2g | Sugar: 4g | Vitamin A: 453IU | Vitamin C: 12mg | Calcium: 39mg | Iron: 3mg