Green Zucchini and Habanero Soup

This light, vegan, velvety zucchini soup with the kick of habanero is a perfect starter for any meal.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 150 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh parsley
• 3 cups water, divided
• 1 medium carrot, diced
• 1 clove garlic, diced
• 1 large shallot, diced
• 1 habanero chile pepper
• 1 extra large zucchini, diced
• 1 medium waxy potato, diced
• 1 cube vegan bouillon
• 0.5 bunch fresh parsley, leaves and stems chopped

Recipe Instructions

Step 1

Using gloves, remove the seeds from the habanero chile pepper. Cut pepper into strips.

Step 2

Heat oil in a Dutch oven over medium-high heat. Add habanero, carrot, shallot, parsley, and garlic. Cook, stirring occasionally, until vegetables start to sweat, about 10 minutes. Mix in zucchini. Add potato and bouillon cube, stirring well. Pour in 2 cups water and cover. Bring to a boil, reduce heat, and simmer until vegetables are soft, about 10 minutes.

Step 3

Remove pot from heat and puree soup using an immersion blender. Add extra water if soup is too thick. Season with salt and pepper and top with chopped parsley. Serve hot.