5 large Chayote squash (3 ½ lbs, peeled, cored and cut into 1- inch pieces)
4 cloves garlic, finely chopped
1 large yellow onion, finely chopped
3 tablespoons extra virgin olive oil
1 28 ounce can of white beans
2 tablespoons of vegetable stock or 2 Miso cubes
2 liters of water
Salt and pepper to season
Fresh parsley to serve
1.In a large deep frying pan, add the olive oil and heat on medium heat.
2.Add the onions, garlic and fry for 2 minutes on medium high heat until the onions brown, then add the chayote squash and sauté for 3 – 5 minutes until tender.
3.Add the water, the vegetable stock or the Miso cube and cook for another 8 minutes until the chayote is soft.
4.With a handheld food processor, puree the soup until creamy.
5.Add the white beans and simmer for a few minutes.
6.Season with salt and pepper and sprinkle on the fresh parsley
7.Serve and enjoy!