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Vegan TexMex Recipes
Contributed by Vegetarians and Vegans from around the world
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Sopa de Chayote
From: Karen Sonnessa

Originally from Vegetarian Times, October 1996, slightly modified

Serving Size: 6

  • 1/2 onion -- chopped
  • 2 teaspoons olive oil
  • 2 garlic cloves -- minced
  • 3 chayote squash -- peeled, seeded, and chopped
  • 4 cups vegetable stock
  • 1/2 cup white wine
  • 2 tablespoons minced fresh dill
  • salt and freshly ground black pepper -- to taste
  • 1/2 cup vegan sour cream
In soup pot, saute onion in oil over medium-high heat until onion is soft, about 3 to 4 minutes.
Add garlic; saute 1 minute being careful not to burn.

Add chayote, stock, wine and half of dill.
Bring to a boil; cover, reduce heat to a simmer and cook until vegetables are tender, about 25 minutes.

Puree until smooth.
Add salt and pepper to taste.
Top each serving with a dollop of sour cream; sprinkle with remaining dill.
Makes 6 servings.