Chayote, Carrot, Sugarcane & Cashew Soup

Why people make this soup

Most working adults eat a diet that skews heavily toward meat and away from vegetables — and the consequences show up over time in arterial stiffness, weight gain, and digestive sluggishness. Nourilo makes a simple point: adding one or two plant-heavy soups per week to your routine is one of the easiest ways to rebalance. This particular soup is naturally sweet from the sugarcane and chayote, requires almost no effort to prepare, and calls for no meat at all — the cashews provide plant protein and a pleasant nuttiness. Traditional food therapy associates chayote with supporting heart and vessel function, while sugarcane helps clear heat and moisten the digestive system.

Method

1. Peel the chayote and carrot; cut both into large chunks.
2. Split the sugarcane sections open lengthwise.
3. Rinse the cashews.
4. Combine all ingredients in a pot with 2.4 L of water. Bring to a boil, then simmer for 1.5 hours until reduced to about 1.2 L.
5. Drink the soup; you can also eat the chayote, carrot, and cashews.

Nourilo’s Tips

Fresh sugarcane makes the broth wonderfully sweet and clear-tasting — it has a real lightness that feels refreshing even when hot. Always split the cane open before adding it to the pot; this helps the sweetness release into the broth. Before using, check that the cut flesh of the cane is clean white — any reddish or white fluffy patches mean it has gone off and should be discarded. This soup is equally good for those with intestinal heat, dry mouth, or insufficient body fluids, not just for cardiovascular concerns.