We love the complexity of the flavors in this soup. It includes all the spice and herbs you could ever ask for in a single bowl. Try it on your next rainy day, or when you feel like you need an immune boost. Either way, you won’t be disappointed.
Prep Time: 10 minutes.
Cook Time: 30 minutes.
Makes: 6 servings.
8 cups broth of choice (I like beef bone broth or fish broth)
1 stalk celery, including leaves
1 1-inch piece fresh ginger, sliced
2 cloves garlic, crushed
1 small red onion, sliced
1 bay leaf
1 cinnamon stick
2 nutmeg or ½ tsp powdered
3 star anise or ¼ tsp powdered
¼ tsp cayenne pepper
2 chayote squash, peeled, rinsed, quartered lengthwise, cored, and thinly sliced
1/4 cup fresh lemon juice
3/4 cup chopped fresh Italian parsley
Salt and pepper to taste
Combine broth, celery, ginger, garlic, onion, bay leaf, cinnamon, nutmeg, star anise, and cayenne in a large soup pot and bring to a boil. Reduce heat and simmer 20 minutes.
Carefully strain liquid into bowl, allowing vegetables and large spices to collect in the strainer. Return the liquid to the same pot. Compost the brewing vegetables and spices.
Bring liquid in pot back to a boil. Add the sliced chayote; reduce heat and simmer until the pieces are just-tender, about 5-7 minutes. Stir in lemon juice and add salt and pepper to taste. Stir in the parsley.
Serve the soup hot or chilled. Pairs nicely as an appetizer with Mexican or Vietnamese food.