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Vegan Vegetable Soup with Chayote

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Vegan Vegetable Soup with Chayote

The perfect vegan vegetable soup with chayote recipe with a picture and simple step-by-step instructions.

For the broth:

  • 4 small Onions, red
  • 2 medium sized Cloves of garlic, fresh
  • 10 g Ginger, fresh or frozen
  • 2 tbsp Sunflower oil
  • 1 small Carrot
  • 1 small Spring onion, fresh
  • 2 tbsp Cut celery stalks, fresh or frozen
  • 2 small Kaffir lime leaves
  • 400 g Water
  • 10 g Mushroom broth, (see note)
  • 2 tbsp Soy sauce, light
  • 2 tbsp Lime juice
  • 1 tsp Sugar, fine, white
  • Coconut milk, creamy
  • To garnish:
  • Kaffir lime leaf
  • White bread, toasted
  • Flowers and leaves
  1. For the broth, remove ½ cup from the cold water and dissolve the mushroom soup powder in it. Bring the water to a boil. When it is warm, stir in the dissolved mushroom powder. Add the soy sauce, lime juice and sugar, stir and keep ready.
  2. Wash the chayote, peel it, quarter it lengthways and cut it crossways into approx. 6 mm thick slices. Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces. Wash the fresh ginger, peel it and cut it crosswise into pieces approx. 4 cm long. Cut the pieces lengthways into thin slices and cut them into strips. Work the strips crosswise into small cubes. Freeze unused cubes. Weigh frozen goods and allow to thaw.
  3. Heat the sunflower oil in a pan, add the onions, garlic cloves and ginger and fry until the onions are translucent, then add to the stock. Wash the carrot, cut off both ends, peel, slice diagonally into approx. 3 mm thick slices and cut large slices in half crosswise. Wash the spring onion, cut the green part into approx. 5 mm wide rolls, cut the white and white-green part diagonally into 8 mm wide pieces and keep them ready separately.
  4. Wash the fresh celery, shake dry and pluck, chop and freeze the flawless leaves. Cut the leafless and flawless stems crosswise into rolls approx. 3 mm wide. Take the appropriate amount. Freeze unused stems as rolls. Weigh frozen goods and allow to thaw. Wash the kaffir lime leaves, use 2 of them whole, roll up 1 sheet lengthways, cut the roll crosswise into thin threads and use for garnish.
  5. Add the chayote pieces, carrot slices, the white spring onions, the celery stalks and the whole kaffir lime leaves to the broth and simmer for 15 minutes. Stir in the coconut milk, season with salt and black pepper, fresh from the mill. Pour into the serving bowls, garnish, serve immediately warm with white bread and enjoy.

Annotation:

  1. It is best to use the powder of a mushroom cream soup.
Dinner
European
vegan vegetable soup with chayote

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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