Spicy Green Zucchini and Habanero Soup

Follow our step-by-step guide on how to make Spicy Green Zucchini and Habanero Soup.

1. Step 1

   Start by putting on some gloves to protect your hands, then carefully remove the seeds from the habanero chile pepper and slice it into thin strips.

2. Step 2

   In a cozy Dutch oven, warm up some olive oil over medium-high heat.

3. Step 3

   Once the oil is shimmering, toss in the habanero, diced carrot, shallot, chopped parsley, and minced garlic.

4. Step 4

   Sauté this vibrant mix, stirring occasionally, until the vegetables soften and their aromas fill your kitchen—this should take about 10 minutes.

5. Step 5

   Next, add in the diced zucchini, followed by the diced potato and a vegan bouillon cube.

6. Step 6

   Give everything a good stir to ensure all the ingredients are well combined.

7. Step 7

   Pour in 2 cups of water, cover the pot, and bring the mixture to a lively boil.

8. Step 8

   Once boiling, reduce the heat and let it simmer gently until the vegetables are tender, which should take around 10 minutes.

9. Step 9

   When the time is up, carefully remove the pot from the heat.

10. Step 10

    Using an immersion blender, puree the soup until it’s beautifully smooth.

11. Step 11

    If you find the soup is a bit too thick for your liking, simply add a splash more water to reach your desired consistency.

12. Step 12

    Finally, season the soup with salt and freshly ground black pepper to taste.

13. Step 13

    Serve it hot, garnished with a sprinkle of chopped fresh parsley for that extra touch of color and flavor.

14. Step 14

    Enjoy this delightful bowl of warmth that’s sure to brighten your day!.