This silky, light, vegan soup is the ideal appetizer for any dinner. It has a spicy habanero flavor.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
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.
Reviews
I love this soup! It is so different but really tasty. I doubled the recipe and it came out great. Definitely had to be careful working with the habaneros but I used gloves and kept them separate from the rest of the kitchen. I recommend cutting all the veggies and putting them aside before working with the peppers. The soup has a spicy kick but is not too spicy. I think it can also probably be made without the habaneros for those who don’t like the spice. Thank you for posting this recipe. It was a delight to make something new and healthy for the start of 2021!!!