Spicy Zucchini Pepper And Potato Soup Food

SPICY ZUCCHINI SOUP

Steps:

• In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through.

POTATO AND ZUCCHINI CREAM SOUP

Steps:

• Heat a saucepan over medium heat, fill it halfway with water and bring it to a boil.
• Add a pinch of salt, potatoes, celery, and fresh thyme sprigs. Stir and bring to a boil.
• Add the cubed zucchini and boil until soft.
• Heat the vegetable oil in a skillet over medium heat. Add the onion, along with 1 teaspoon of butter. Wait for the butter to melt.
• Add the cumin seeds, lemon juice, and cook for 5 minutes.
• Add the boiled veggies in a large blender. Pour the heavy cream and vegetable stock.
• Add the cooked rice, garlic, and ginger. Season with salt, pepper, add the remaining butter and a hint of olive oil.
• Blend everything until smooth and creamy.
• Serve with croutons!

SPICY MEXICAN CHICKEN SOUP WITH ZUCCHINI

Steps:

• In a large pot, heat oil over medium-high heat. Add onions and salt and cook, stirring frequently, until softened, about 5 minutes. Add garlic, cumin, coriander, oregano, chipotle, and adobo sauce and cook, stirring until fragrant, about 1 minute. Add broth and tomatoes, adjust heat to high, and bring to a strong simmer.
• Add chicken, reduce heat to medium-low, cover, and simmer until meat is opaque and cooked through, about 15 minutes. Transfer chicken to a plate; when cool enough to handle, either chop or pull apart into thin shreds (you should have about 2 cups).
• Add zucchini and chicken to soup and simmer over medium heat until zucchini is just tender, about 5 minutes. Taste the soup and adjust seasoning with additional salt and pepper as needed.
• To serve, ladle into bowls and serve with garnishes of your choice in small bowls on the side.

SPICY SAUSAGE AND RED PEPPER SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir Italian sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add andouille sausage; cook and stir until browned, 3 to 5 minutes.
• Heat olive oil in a stockpot over medium heat; cook and stir celery, zucchini, yellow squash, red bell pepper, yellow bell pepper, and orange bell pepper in the hot oil until slightly tender, 5 to 10 minutes.
• Mix the sausage mixture, black beans, Great Northern beans, vegetable juice, and chicken stock into vegetable mixture. Bring to a boil, reduce heat, and simmer. Stir in tomato paste, oregano, basil, and garlic pepper; simmer until flavors blend, about 15 minutes.

SMOOTH ZUCCHINI SOUP

Steps:

• Wash and dice zucchini. Peel onions, garlic cloves, carrot and potato. Slice onion and garlic cloves, dice potato and grate carrot.
• In a soup pot heat a spoon of olive oil, then add onions and stir-fry until translucent. Add garlic, carrots and potatoes and stir-fry for about a minute, then pour in about half of the vegetable stock, bring to a boil, then reduce heat and let it simmer for about 10-15 minutes, or until the potatoes are almost cooked.
• Then, add in diced zucchini, the remaining stock, season to taste with salt and pepper and let it cook another 5 minutes, so the zucchini get tender, but not overcooked.
• Remove from heat and blend into a smooth soup with a stick blender. Then add in chopped fresh herbs, pour into bowls and add a teaspoon of sour cream into each bowl. Serve hot.

SPICY POTATO SOUP I

Steps:

• In a saucepan, fry potatoes in oil until golden brown.
• Stir in peppers, water, and seasonings. Cover, and simmer until potatoes are tender.

ROASTED POBLANO ZUCCHINI SOUP

Steps:

• Set oven to broil (usually about 550℉) and allow to preheat. Slice poblano chiles in half, remove stems, seeds and membranes. Spray baking sheet with a light coating of cooking spray. Place poblano halves with skin side up on baking sheet, along with the whole jalapeno. Broil close to heating element 10-20 minutes until skin is blackened.
• While the poblanos are cooking, begin preparing the rest of the vegetables as instructed. Place in a pan and cover with water. Cook on medium high heat until tender, about 10-15 minutes.
• Remove charred chiles from oven and place into a tightly covered bowl. Allow to cool in the bowl about 10-15 minutes, or until cool enough to handle. Placing them in an airtight container like this will allow them to "sweat", making them easier to peel.
• Using fingers, gently peel and rub off the charred outer skin of the poblano chiles. It should also be easy to remove the peel, stem and seeds from the jalapeno as well.
• Place the peeled chiles in the blender. Drain the zucchini and onion then place them in the blender. Add salt, garlic powder and pepper to blender along with ONE CUP of chicken broth. Process until smooth.
• Pour blender mixture into pan and add remaining chicken broth. Stir well. Heat on medium until heated through. Add half n half and continue heating for about three minutes more. Serve immediately.

SPICY ZUCCHINI SOUP

Steps:

• Heat the oil in a heavy-bottomed pan, add the garlic, and cook, stirring frequently, for about 2 minutes or until softened and just beginning to change color.
• Stir in the chili powder and cumin and cook over medium-low heat, stirring constantly, for a minute.
• Stir in the bouillon, zucchini, and rice, then cook over medium-high heat for about 15 minutes, until the zucchini are just tender and the rice is cooked through.
• Season the soup with salt and pepper to taste.
• Ladle into warmed soup bowls, garnish with oregano, and serve with lime wedges if using.

SPICY ZUCCHINI, PEPPER AND POTATO SOUP

Steps:

• Char sweet frying pepper over open flame on stovetop or under hot broiler with oven door cracked to allow steam to escape. Once the skin is evenly charred and blackened all-over, place the pepper in a bowl and cover with plastic until pepper is cool enough to handle. Wipe or scrape the char off the pepper removing the skins. Seed the pepper and thinly slice.
• Heat 3 tablespoons extra-virgin olive oil in a deep skillet or Dutch oven over medium to medium-high heat. When the oil ripples, add the zucchini, chiles, frying peppers, onions, potatoes, garlic, salt, pepper, rosemary, thyme and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like.
• Cool completely and store for make-ahead meal.
• Reheat over moderate heat, stirring occasionally. Serve in shallow bowls with shredded or torn sweet basil and crusty, warm bread.

SPICY ZUCCHINI, PEPPER AND POTATO SOUP

Steps:

• Char sweet frying pepper over open flame on stovetop or under hot broiler with oven door cracked to allow steam to escape. Once the skin is evenly charred and blackened all-over, place the pepper in a bowl and cover with plastic until pepper is cool enough to handle. Wipe or scrape the char off the pepper removing the skins. Seed the pepper and thinly slice.
• Heat 3 tablespoons extra-virgin olive oil in a deep skillet or Dutch oven over medium to medium-high heat. When the oil ripples, add the zucchini, chiles, frying peppers, onions, potatoes, garlic, salt, pepper, rosemary, thyme and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like.
• Cool completely and store for make-ahead meal.
• Reheat over moderate heat, stirring occasionally. Serve in shallow bowls with shredded or torn sweet basil and crusty, warm bread.

SPICY ZUCCHINI POTATO SOUP

Steps:

• Cut the ends off the zucchini and then slice it longways down the center. Place both flat sides down on the cutting board, and slice the zucchini crosswise into ¼" thick half moons. Set aside.
• In a large heavy bottomed soup pot, heat to medium-high and add the olive oil. Add the onions, jalapeno, and garlic. Cook, stirring frequently until onions are translucent. Add the paprika, cumin, salt, and pepper, stirring the spices into the onions for a few seconds. Add the zucchini and potato and mix well. Cook for about 5 minutes, stirring frequently. Add the vegetable broth and bring to a boil. Immediately turn the heat down to low and simmer for 10-15 minutes, or until the potatoes are fork tender. Remove from heat.
• Use an immersion blender to carefully puree the soup until there are no lumps. If you don't have an immersion blender, you can ladle the soup carefully into a blender in batches, but be sure to leave a vent so that the glass doesn't crack. Add the heavy cream and stir to combine.
• Serve hot with sour cream or cheese on top.

ZUCCHINI, POTATO, AND CILANTRO SOUP

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
• Purée soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.