Green Zucchini and Habanero Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Using gloves, remove the seeds from the habanero chile pepper. Cut pepper into strips.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

📊 Nutrition Facts

Per serving (4 servings total)