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Green Zucchini and Habanero Soup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Spicy vegan zucchini soup - perfect meal starter.
Ingredients:
  • 1 habanero chile pepper
  • 2 tablespoons olive oil
  • 1 medium carrot, diced
  • 1 large shallot, diced
  • 0.5 bunch fresh parsley, leaves and stems chopped
  • 1 clove garlic, diced
  • 1 extra large zucchini, diced
  • 1 medium waxy potato, diced
  • 1 cube vegan bouillon
  • 3 cups water, divided
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Wearing protective gloves, deseed the habanero chile pepper and slice it into strips.
  • 1. In a Dutch oven, heat oil over medium-high heat. Add habanero, carrot, shallot, parsley, and garlic. Sauté until vegetables start to sweat, around 10 minutes. Stir in zucchini, then add potato and bouillon cube, mixing well. Pour in 2 cups of water, cover, and bring to a boil. Reduce heat and simmer until vegetables are soft, approximately 10 minutes.
  • Puree the soup using an immersion blender off the heat. Adjust consistency by adding water if needed. Season with salt and pepper, and garnish with chopped parsley. Serve hot.

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