Ingredients with Measurements:
- 2 tablespoons of olive oil
- 1 large onion, diced
- 2 cloves of garlic, minced
- 2 chayotes, peeled and diced
- 2 cups of vegetable broth
- 1 can (14 ounces) of coconut milk
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of smoked paprika
- Salt and pepper, to taste
Special Equipment Needed:
- Large pot
- Cutting board
- Knife
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the chayote and cook for another 5 minutes.
4. Add the vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 15 minutes, or until the chayote is tender.
6. Add the coconut milk, cumin, coriander, and smoked paprika and stir to combine.
7. Simmer for an additional 5 minutes.
8. Season with salt and pepper, to taste.
9. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 191
Fat: 14.3g
Carbohydrates: 14.3g
Protein: 2.7g
Substitutions for Ingredients:
- Olive oil can be substituted with coconut oil.
- Onion can be substituted with shallots.
- Vegetable broth can be substituted with chicken broth.
- Coconut milk can be substituted with heavy cream.
Variations:
- Add diced bell peppers for a bit of crunch.
- Add diced jalapenos for a bit of heat.
- Add diced potatoes for an extra creamy texture.
- Add cooked shrimp for a bit of protein.
Tips and Tricks:
- Make sure to dice the chayote into small, uniform pieces for even cooking.
- Taste the soup before serving and adjust the seasonings, if necessary.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over medium heat until warmed through.
Presentation Ideas:
Serve in individual bowls with a dollop of sour cream and a sprinkle of fresh cilantro.
Garnishes:
Sour cream, cilantro, diced jalapenos, diced bell peppers
Pairings:
Rice, quinoa, or crusty bread
Suggested Side Dishes:
Salad, roasted vegetables, or grilled fish
Troubleshooting Advice:
If the soup is too thick, add a bit more vegetable broth or coconut milk.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Chayote is a type of squash native to Mexico and Central America. It has been used in traditional dishes for centuries.
Flavor Profiles:
This soup has a creamy, slightly sweet flavor with a hint of smokiness from the paprika.
Serving Suggestions:
Serve as a starter or light meal with a side of crusty bread.
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