Receta de sopa de papa y chayote

Solo fue necesaria una rápida evaluación en el mercado local de Gleno para darme cuenta de que estaba a punto de embarcarme en un mundo alimentario completamente nuevo que ni siquiera reconocía.. No veo mucho en cuanto a calabacines., una verdura común a la que estaba acostumbrado, I was pleased to find a suitable alternative that is similar in texture, mild in flavor, and therefore very versatile – Chayote! It is rich in vitamin C as well other important nutrients such as iron, calcium and magnesium.

I created a family size recipe that utilizes this local East Timor vegetable. Hope you enjoy!

4 peeled and cubed chayote (can opt to use zucchini)
8 medium size potatoes
2 onions
3 carrots, sliced into thin rounds
6 large cloves chopped garlic
750 ml. coconut cream
2 liters water
1/4 cup soy sauce (can opt to use 1 Tablespoon salt, but the flavor will be different.)

Saute onion, carrot, and garlic in 1 Tbls oil (or saute in 1/2 cup water). While it’s sauteing peel and chop chayote and potato into cubes. If your potatoes have nice thin skins, you can leave the skin on. Put water in a pot and boil the chayote and potatoes until tender. Water should barely cover the chopped vegetables. Just before soft, add sauteed onion, carrot, and garlic mixture. Add coconut cream and soy sauce to pot and simmer for 5 more minutes. Remove from heat and allow to set for a bit, so the flavors continue to mix. Serve warm with toasted bread or crackers.