Chokos are a great source of Vitamin C, folate, Potassium and fibre.
Here is a recipe for a tasty soup. It is a great meal for a cold winter night.
|The finished meal with used up packet of Herbie's Spices|
5 mid-size chokos, peeled, seed removed and diced
1/2 butternut pumpkin, diced
half packet Herbie's Spices Brazilian Spice Blend
1 leek, chopped
4 small brown onions, chopped
Fresh tarragon, pluck leaves from stem
2 cups of chicken stock (we home make this, you can substitute for vegetable stock if you want to have this as a vegetarian dish)
1 extra cup of water
Handful of walnuts, crushed to sprinkle over soup
Salt and Pepper to taste (note: this is a flavoursome dish so you may find that you do not add any salt or pepper).
"For he satisfies the thirsty and fills the hungry with good things."
Psalm 107:9 NIVInstructions
1. In an oven heated to 190 degrees Celsius place the diced chokos and diced pumpkin and roast for 30 minutes or until the chokos pierce cleanly with a knife.
2. Fry the onions, leek and garlic. When the onion becomes translucent add the tarragon and Brazilian Spice Blend.
3. Place chicken stock in large casserole pot.
4. Combine all other ingredients into casserole and add one extra cup of water.
5. Cook with lid on at a light boil for 15 minutes.
6. Crush the walnuts
7. Blend all contents of casserole pot in Thermomix on speed 8 for 10 seconds. Return blended contents to casserole pot and re-heat.
Feeds family of five.
Tips: instead of pumpkin you may use potatoes. Choko leaves can be used as a tea. The fresh growing tips of choko vines are edible. If you do not have Herbie's Spices Brazilian Spice Blend then certainly add paprika.