Green Zucchini and Habanero Soup


This light, vegan, velvety soup with the kick of habanero is a perfect starter for any meal.

Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
4 servings


  • 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


  1. Using gloves, remove the seeds from the habanero chile pepper. Cut pepper into strips.

  2. 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. 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)

150 Calories
7g Fat
20g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 150
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 45mg 2%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 4g
Vitamin C 54mg 268%
Calcium 61mg 5%
Iron 2mg 10%
Potassium 825mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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