Name: Spicy Zucchini Habanero Summer Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: US
Ingredients: 1 habanero chile pepper, carefully seeded; 2 tablespoons extra virgin olive oil; 1 medium carrot, finely diced; 1 large shallot, meticulously diced; 0.5 bunch fresh parsley, leaves and stems coarsely chopped; 1 clove garlic, minced; 1 extra large zucchini, diced into uniform pieces; 1 medium waxy potato, peeled and diced; 1 vegan bouillon cube (low sodium preferred); 3 cups filtered water, divided; Fine sea salt and freshly ground black pepper to taste; 1 tablespoon freshly chopped parsley, for garnish

Embark on a culinary adventure with this vibrant, vegan delight! A velvety smooth zucchini soup, kissed with the fiery whisper of habanero, offers a tantalizing prelude to any feast. Prepare for a symphony of flavors that dance on your palate.

Follow The Directions

01

Step

5 mins

Wearing gloves to protect your skin, carefully remove the seeds and membranes from the habanero chile pepper. Thinly slice the pepper into delicate strips. (5 minutes)

02

Step

23 mins

In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the habanero, carrot, shallot, parsley, and garlic. Sauté, stirring frequently, until the vegetables soften and release their aromatic essence, about 8-10 minutes. Incorporate the diced zucchini and potato, ensuring they are evenly coated with the fragrant oil. Crumble the vegan bouillon cube over the vegetables, stirring to dissolve. Pour in 2 cups of water, bring to a gentle boil, then reduce heat to low, cover, and simmer until the vegetables are fork-tender, approximately 15 minutes.

03

Step

5 mins

Remove the pot from the heat and, using an immersion blender, carefully puree the soup until it achieves a luxuriously smooth consistency. If the soup is thicker than desired, gradually add the remaining water until you reach your preferred consistency. Season with salt and pepper to taste. (5 minutes)

04

Step

Ladle the vibrant green soup into bowls, garnish with a sprinkle of fresh parsley, and serve hot. Prepare to be transported to a world of flavor!

For a milder heat, consider using only half of the habanero pepper, or substitute with a milder chili such as a jalapeño. Be sure to taste the soup as you go and adjust seasoning accordingly.
To enhance the richness of the soup, consider adding a swirl of coconut milk or a dollop of vegan sour cream before serving.
This soup can be made ahead of time and reheated gently over low heat. The flavors will meld and deepen as it sits.