Choko Soup (Chayote Soup)

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.

Want more affordable and delicious dinners?

You're in the right place! check out these recipes:

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)

For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.