Green Zucchini and Habanero Soup

Name: Green Zucchini and Habanero Soup
Total time: 40
Yield: 4
Ingredients: 1 habanero chile pepper; 2 tablespoons olive oil; 1 medium carrot, diced; 1 large shallot, diced; ½ 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; salt and ground black pepper to taste; 1 tablespoon chopped fresh parsley

Recipe by Buckwheat Queen from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

•

1 habanero chile pepper
•

2 tablespoons olive oil
•

1 medium carrot, diced
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1 large shallot, diced
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½ bunch fresh parsley, leaves and stems chopped
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1 clove garlic, diced

•

1 extra large zucchini, diced
•

1 medium waxy potato, diced
•

1 cube vegan bouillon
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3 cups water, divided
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salt and ground black pepper to taste
•

1 tablespoon chopped fresh parsley

Instructions

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