Wash and peel the potato, carrots, and chayote squash, reserving the peels.
In a medium pot, combine the peels with one half liter of water, half of the onion, 1 minced garlic clove, and salt to taste. Boil for 15 minutes. Strain. Discard the peels, reserving the broth. Set aside.
Finely dice the carrots, squash, and green beans. Place in a medium pot. Cover with 2 cups vegetable broth and boil for 2 minutes.
Dice the potato and zucchini and add to the pot. Boil for an additional 15 minutes. Remove from heat and set aside.
Heat 1-2 teaspoons grapeseed oil in a skillet over medium heat. Add sliced mushrooms and sauté until lightly brown. Remove from heat. Set aside.
Heat 1-2 teaspoons grapeseed oil in a skillet over medium heat. Add the remaining diced onion and sauté for a few minutes.
Stir in the rest of the minced garlic. Sauté for a few more minutes, and add the diced tomatoes. Sauté until well cooked.
Remove from heat, allow to cool. Transfer to a blender. Add the chili and cilantro. Blend until liquified.
In a large soup pot, combine the blended mixture with all the reserved ingredients: broth from the peels, cooked vegetables with their liquid, and cooked mushrooms.
Add chickpeas and corn kernels. Bring to a boil and cook for 3 minutes. Remove from heat. Salt to taste.
If you want a thinner soup, add the remaining 1 cup vegetable broth.
Serve hot, garnished with lemon slices, avocado slices and chopped cilantro.
If you wish, you can substitute ¼ to ½ teaspoon chipotle powder for the canned chipotle pepper. ¼ teaspoon will make the soup mildly spicy. ½ teaspoon will make it quite a bit spicier. If you don’t want any heat, add ½ teaspoon smoked paprika to impart the smoky flavor of the chili pepper.