Recipe information
Ingredients for - Green Zucchini and Habanero Soup
1. Habanero chile pepper - 1
5. Fresh parsley, leaves and stems chopped - ½ bunch
8. Waxy potato, diced - 1 medium
9. Vegan bouillon - 1 cube
How to cook deliciously - Green Zucchini and Habanero Soup
1. Stage
Using gloves, remove the seeds from the habanero chile pepper. Cut pepper into strips.
2. Stage
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.
3. Stage
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.
