Serves 4
30 min
Chickpea, Potato and Chayote Soup with Himalayan Black Salt
Recipe GLPReff651bc5c9642
A light and aromatic vegetable soup combining chickpeas, tender potatoes, and chayote squash simmered in broth with garlic and ginger. The distinctive Himalayan black salt adds a subtle mineral note, while fresh lime, crispy onions, and mint provide bright, textural contrasts.
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Ingredients
1 tablespoon cooking oil
½ cup finely sliced onion
½ teaspoon minced garlic
½ teaspoon minced fresh ginger
6 cups vegetable or chicken broth
1½ cups cubed potatoes
1½ cups cubed chayote
½ cup cooked chickpeas
Himalayan black salt to taste
Freshly cracked black pepper to taste
Lime slices for garnish
Fresh mint leaves for garnish
Crisp fried onion slices for garnish
Directions
Heat the cooking oil in a large pot over medium heat.
Add the sliced onion to the pot and cook covered over medium-low heat, stirring occasionally, until the onion becomes lightly browned, about 5–7 minutes.
Stir in the minced garlic and fresh ginger, cooking for an additional minute until fragrant.
Pour in the broth and add the cubed potatoes, chayote, and chickpeas. Season with Himalayan black salt and freshly cracked black pepper to taste.
Bring the soup to a boil, then reduce heat, cover partially, and simmer for 10–15 minutes until the potatoes and chayote are tender when pierced with a fork.
Taste the soup and adjust the seasoning with additional salt and pepper as needed.
Ladle the soup into serving bowls and garnish each portion with fresh lime slices, finely shredded mint leaves, and crispy fried onion slices.
