GREEN ZUCCHINI AND HABANERO SOUP
This light, vegan, velvety soup with the kick of habanero is a perfect starter for any meal.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 19.9 g, Fat 7.2 g, Fiber 3.9 g, Protein 4 g, SaturatedFat 1 g, Sodium 45.4 mg, Sugar 4.8 g
GREEN BEAN, ZUCCHINI, AND POTATO SOUP
Make and share this Green Bean, Zucchini, and Potato Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large non-stick skillet, over medium-high heat, saute onion in oil for 5 minutes.
- Add green beans and cayenne pepper; saute for 3 minutes or until onion is translucent.
- Add zucchini, potatoes, and parsley.
- Add tomatoes and mix together.
- Bring to a boil, reduce heat, cover and simmer for 45 minutes or until potatoes are tender.
- Season with salt and pepper.
- Remove from heat and serve.
HOT AS HELL HABANERO ZUCCHINI JELLY
Talk about a face mask! This will melt your face off! Dare you try I hope you have a stomach of steel. My husband has been asking for a very hot jelly. My other jelly recipes are not hot enough for him. He asked for it and he got it. He loves it. I don't know who else would try it. Maybe Mean Chef? I don't know it's really really hot. The zucchini is in there because of the abundance in the garden and it makes a great filler. Now you can use this as a ingredient in BBQ sauces or glazes for chicken or pork. Spread it on cream cheese and serve with crackers. Add a touch to a salad dressing for a kick. It's really endless just use it as a seasoning. A good gift for those that can handle it!
Provided by Rita1652
Categories Peppers
Time 55m
Yield 4 pint jars
Number Of Ingredients 5
Steps:
- Place habaneros, zucchini, and vinegar in a food processor and process till smooth.
- Combine pepper, zucchini mixture in a heavy bottom pot with sugar.
- Bring to a boil and simmer for 25 minutes.
- Add pectin and bring to a full rolling boil for 1 minute (That's while you are stirring it's still boiling).
- Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.
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