Be pleasantly surprised when you try this Choko Soup recipe! It's a nutritious and creamy soup that you can have on the table in less than an hour.

The Recipe for Choko Soup
Very early recipes for Choko Soup were quite basic.
This one, from The Sydney Morning Herald in 1921, suggests just adding using flour, milk and butter to. create a "most delicious soup, strongly suggestive of Oyster Soup."
Please note, the recipe in the clipping below is not the recipe I've tested, I've just included it to show how long we've been trying to turn chokos into something wonderful – keep scrolling for the recipe.
I'm not so sure modern tastes would approve of this style of soup – though do let me know in the comments below if you try this version.
The recipe here is instead based on a different one I found in a community cookbook.
It's still a simple recipe, with just 5 basic ingredients required in addition to the chokos.
Ingredient notes
To make this soup you'll need:
- 7 chokos (also known as chayote)
- 2 potatoes
- 1 leek (or large onion)
- 1 clove garlic
- 1 litre chicken stock
- 150 ml thickened cream (or 250ml milk for a less creamy/rich version)
- little extra thickened cream or sour cream, and parsley (optional, to garnish).
(Got plenty of chokos? Try my Choko Pickles, Choko Tarte Tartin and long list of other fabulous choko recipes.)
How to make Choko Soup
Start by:
- peeling and chopping the potatoes into cubes
- peeling, de-seeding and chopping the chokos into cubes (the skin and seeds are edible, so I generally do a quick peel and leave a little skin – otherwise it will be a tedious task!)
- finely slicing the leek (use the white and light green parts only).
Once you've prepared the veges, place the potatoes, chokos, leek, garlic and stock in a saucepan and bring to the boil.
Boil, uncovered, for 30 minutes or until most (but not all – there should be enough to cover the bottom of the saucepan) of the liquid has been absorbed.
Puree the contents of the saucepan in a blender.
Add the cream or milk and heat gently to serve.
Serving and storage
Add a swirl of thickened cream or sour cream and a sprig of parsley to serve.
It should last in the fridge for a few days. This soup freezes well for up to 3 months.
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Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Choko Soup
Ingredients
- 7 chokos
- 2 potatoes
- 1 leek (or large onion)
- 1 clove garlic
- 1 litre chicken stock
- 150 ml thickened cream (or 250ml milk for a less creamy/rich version)
- little extra thickened cream or sour cream, and parsley (optional, to garnish)
Instructions
- Peel and chop potatoes into cubes.
- Peel, de-seed and chop chokos.
- Finely slice leek (white and light green parts only).
- Place potatoes, chokos, leek, garlic and stock in a saucepan and bring to the boil. Boil, uncovered, for 30 minutes or until most of the liquid has been absorbed.
- Puree the contents of the saucepan in a blender.
- Add cream and heat gently to serve.
- Add a swirl of thickened cream or sour cream and a sprig of parsley to serve.
Jen
First year for my choko vine to bear fruit - it's been interesting to see what one can do with this rediscovered veg that doesn't bring back bad childhood memories of boiled choko!
I made your soup and it was delish! Just a couple of changes (substitutes for what I didn't have), but I must try it again exactly to the recipe. A large onion (appreciate the sub suggestion) and sour cream. This soup was better than expected! Thank you, Libby, for sharing the recipe!
Libby Hakim
You're very welcome, Jen! I was also pleasantly surprised with the soup and r-make it every time chokos are in season. Happy cooking (with chokos)!
Rick Butler
first time I have made choko soup using your recipe, it was so delicious and could have had more but I only had 3 chokos so I made a half mix.
Libby Hakim
Isn't it great!? One of my favourites too. Enjoy, Rick, and thanks so much for rating and reviewing this recipe!