Water spinach cooks so fast that it can turn a thin, plain broth into a bowl of green, garlicky comfort in minutes. The trick is knowing when to add it, how to season the broth, and how to keep those hollow stems tender instead of soggy.

Chayote squash is one of those quiet vegetables that does more in a soup pot than it gets credit for. It has a crisp texture when raw, a tender bite when cooked, and a mild flavor that takes well to garlic, herbs, citrus, chiles, broth, and creamy finishes.