Feeling under the weather? This hearty soup made with sayote, malunggay, and red rice will make you feel better in no time. Sayote is also an anti-inflammatory and power packed with immunity-boosting vitamin C. As an added trivia, did you know that the sayote or chayote was brought to the Philippines via Mexico where it was originally planted? It is a member of the squash family but it is more commonly known as a vegetable pear.
SAYOTE SOUP WITH RED RICE AND MALUNGGAY
Makes 4 servings
2 Tbsps Refined coconut oil
¼ cup Chopped onion
2 tsps Chopped garlic
2 Tomatoes, roughly chopped
½ cup Carrots, chopped
200g Ground chicken breast
4 cups Chicken broth
2 cups Sayote, peeled and sliced into 1-inch cubes
1 Tbsp Fish sauce
1/8 tsp Black pepper
1 ½ cups Cooked red rice
1 cup Malunggay leaves
- Heat the oil in a non-stick casserole. Sauté the onion, garlic, tomatoes and carrots for two minutes. Add the ground chicken and cook until opaque.
- Add the chicken broth, sayote cubes, fish sauce and black pepper. Simmer for 20 minutes.
- Stir in the red rice and malunggay leaves. Simmer just until the leaves turn bright green and turn off the heat. Serve hot.
Recipe by Chef Barni Alejandro Rennebeck
Photographed by Floyd Jhocson of Studio 100
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