Chayote Soup Recipe

Chayotes grow in pretty much everyone’s property in Monteverde.  We have a couple of wild vines on our rental.  The kids love to pick the chayotes for me which I then make into soup or picadillo, depending on my mood.  Here is how I make the soup.  As a disclaimer, I am not a chef.  The times and measurements are approximate.




Olive oil

2 finely chopped onions

5 chayotes (washed, peeled, rinsed in water to rinse of the mucus film, and chopped)

1 tablespoon achiote

Salt, pepper, cumin to taste


**One note, make sure the chayotes are well peeled or you will end up with pieces of tough rind. **

1.  Heat olive oil in a large soup pot or sauce pan.


2.  Add the onions and sauté for a few minutes until soft and fragrant.

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3.  Add the chayote and sauté for about 6-8 minutes until softened.

4.  Add about 4-6 cups of water, salt, pepper, cumin, and the achiote.


5.  Bring to a boil, lower the heat, and simmer for about 15 minutes.

I usually eat the soup with either leftover rice, an avocado, or a grilled cheese if I want a heartier meal.  It is a the perfect comfort food on a cool, rainy day.  My kids love chayote soup, which is a huge testimonial considering how picky they both are.

Pura Vida!

About Noemi Gamel

Noemi Gamel is a physician who prefers writing diverse children's fantasy stories instead of medical charts. She is a geeky nomad, too.
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