Chickpeas Sprouts, Chayote & Tofu Soup + An Announcement


A friend was under the weather. Before visiting I asked what she would like and the answer was “A mild soup that is easy to digest”.

Nothing came to mind then, but figured when I got to the food store an idea will pop into my head. Got dressed and head out the door.

Just as I was to get into the car and drive off an inner voice said to me: “Shouldn’t you check to see what is in the fridge before heading to the food store?” Good idea.

Went back into the house and opened the fridge door. Staring at me were chayote, carrots and tofu. Remembering I have steamed chickpeas (garbanzo beans) sprouts and broth in the freezer, decided then and there to put those items together into a soup. They would make a mild soup that is easy to digest and loaded with protein from the chickpeas sprouts and tofu.

Saved a trip to the store.

This soup recipe as written is mild and kinda bland (that’s what my friend requested). I added 2-inch sections of scallion to give it a little color and she could remove if desired. My friend loved the soup especially the chickpeas sprouts which she never had before.

I doubled the recipe and saved a bowl for myself to which I added crispy bacon, sesame oil, freshly ground pepper and shiro (white) miso.

This soup is so easy, it is a no brainer.

chayote soupweblarge


dsc04876weblarge-copy.jpg 2 cups broth, vegetable or chicken (used chicken broth I had in the freezer)
2 – 3 carrots, peel and cut into wedges or slices
1 chayote, peel remove seed and cut into about 1-inch chunks
1 cup steamed frozen chickpeas (garbonzo beans) sprouts or 1 can drained and rinsed chickpeas
2 – 3 slices fresh ginger (ginger will help to settle an upset stomach)
8 ounces tofu, cut into about ½-inch cubes

(Above right photo: chayote cut in 2 lengthwise; the white oval at the bottom of photo is half of the flat seed removed from the section on the right.)

Combine everything, except tofu, into a large pot. Bring to a boil. Cover and simmer until chayote and carrots are soft but not mushy, about 10 minutes. Add tofu, bring to a boil. Adjust taste and serve piping hot.

NOTE: Chayote a member of the gourd family, looks like a very large pale green pear. The white flesh is bland tasting. I will post more information and recipes at a later date.

◊ ◊ ◊ ◊ ◊

Due to work schedule and commitments, for the next few months, Friday’s posts will be every other week instead of weekly.

I will continue to post weekly Harvest Mondays, but if I happen to skip a week, it simply means I could not get my act together.

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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.

About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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34 Responses to Chickpeas Sprouts, Chayote & Tofu Soup + An Announcement

  1. What a healthy soup 🙂 Once again I have not heard of Chayote ~ Don’t worry about skipping a post or two we all understand how life can be busy sometimes!

    • Norma Chang says:

      Hello Daisy,
      Chayote is used a lot in Chinese cooking, you probably know it by a different name. I will do research and post all the names it is known by for my next post.

  2. Patsy says:

    Understandable about limiting the posts! I have been bad about my own blog lately, but mostly due to glitches in the process I have to work out. Hopefully this week. As always, I love the look of your recipe!

  3. Nice soup Norma! Have a great weekend 🙂

  4. Love chayote! The soup looks light yet full of flavours.

  5. leduesorelle says:

    Will keep this delicious sounding soup in mind the next time I run into a chayote! Is is similar to bitter melon in texture, taste?

  6. hotlyspiced says:

    Those look like what we call chokos. And yes, they are very bland and quite watery but if you’re ailing and need something that won’t upset you further, chokos would be perfect. Looking forward to seeing what else you use them for xx

    • Norma Chang says:

      Hello Charlie,
      They are also call cho cho. When I do my follow up post I will try to include as many names as I can find. Planning to get some more from the store so I can make the dishes and take photos.

  7. Eva Taylor says:

    You are certainly a very good friend Norma, that soup looks absolutely wonderful. I love how you’ve maintained the vegetable colours, so bright and beautiful. I’ve never tried the Chayote before, can you tell me what it kind of tastes like and the texture?
    I am sorry you won’t be posting as often, but I do understand, it does get tiring when there is so much going on. I’ve reduced my posts to Monday and Thursdays where as I used to do everyday and then every second day. Sigh.

    • Norma Chang says:

      Hello Eva,
      Chayote is bland but has a somewhat delicate sweet taste. Cooked until tender, the texture is kinda like well cooked cucumber. It is a high water content vegetable.
      I did notice you had reduced your posts. Only so many hours in a day.

  8. Eha says:

    Well, Wikipedia gave a whole multitude of strange names to this squash and I was a little lost – then ‘hotlyspiced’ was probably 100% spot on that it is what we know as a choko here Down Under: very common indeed!! Since I have never sprouted chickpeas, will file this until I have both to make and try! Methinks many blog writers are cutting down as the realities of life in situ more than cover available time. We’ll be thrilled when we DO see your name on our incoming mail, whenever . . . 🙂 !

  9. wok with ray says:

    You can’t go wrong with this soup. This is a very healthful dish especially with one of my favorite — chayote. Have a good weekend, Norma!

  10. ChgoJohn says:

    I bet your soup worked wondered for your friend, Norma. It certainly looks like it would. I was just in an Asian market today, looking at the vegetables and not knowing what most of them were. Had I read this post earlier, at least I would have recognized the chayote.
    Sorry we won’t be seeing you as often but fully understand. We all have lives outside of the blogging world and sometimes priorities shift. Whenever you’re here, we will be, too. 🙂

    • Norma Chang says:

      Hello John,
      Actually chayote is readily availabe in many non-Asian food markets. Some food markets will display it in the Mexican area, others in the Caribbean area.
      I need to learn not to make suggestions, then I will not end up with too many commitments.

  11. Norma, simple and oh so healthy. I wonder if chayote is what we call choko here?

  12. No worries! Life comes first!

  13. What a lovely friend you are to make this soup…to order, so to speak! I haven’t tried chayote and need to remedy that. I think I’ll take my soup with the bacon, sesame oil and shiro. Totally understand having to prioritize your time. I have yet to get out more than once post a week on any kind of regular basis. Good luck with your commitments!

  14. Sophie33 says:

    What a healthy & tasty invented soup! Your friend is one lucky one! 🙂 I never tried chayote but I must hunt it down to make this tasty light & healthy soup, dear Norma!

  15. comfort food through my hottest daylight
    nice recipes and photograph….
    btw, i never had sprouted chickpea before, sound interesting Norma….

  16. Natalie says:

    So healthy, perfect winter warmer!

  17. Saskia (1=2) says:

    Gorgeous colorful soup Norma. I hope your friend appreciated it. Love tossing together a “bits n’ pieces from the fridge soup” too – we call it fridge soup (or pantry soup depending on the main ingredients)! Looking forward to hearing more about chayote – have never heard of it!

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