By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
147 cal · 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.
Comments
Chayote is a gamble in Charlotte: it's not a local staple, and while Publix and Harris Teeter may carry it seasonally, Food Lion and Walmart stock it unpredictably—budget a call ahead or a second stop. Himalayan black salt, the signature seasoning, requires a special trip to Whole Foods or an online order, since the major Charlotte chains stock only standard iodized salt. The rest of the ingredients are cheap and available everywhere, and the soup itself is economical at roughly $2.00 per serving. The 30-minute claim assumes you have broth open and chayote peeled; add 10 minutes for prep if starting from scratch. The soup reheats well and suits a weeknight, but hinges on advance ingredient scouting—a good choice if you plan ahead, but not a reach-in-the-pantry dinner.
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