Green Zucchini and Habanero Soup

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

Step: 1

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

Step: 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.

Step: 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.

Per Serving: 150 calories; protein 4g; carbohydrates 19.9g; fat 7.2g; sodium 45.4mg.

The word “stew” can process to both a food and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it does have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.