Zucchini Soup with Aleppo Peppers Nutritional Yeast Smoked Paprika Lemoninfused Chicken and Roasted Red Bell Peppers

Instructions

1. 1

   In a large pot, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, and smoked paprika on both sides, then add them to the pot. Cook for 5-6 minutes per side until they are golden brown and cooked through. Remove the chicken from the pot and set aside to cool slightly. Once cooled, shred or dice the chicken into bite-sized pieces.

2. 2

   In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.

3. 3

   Add the chopped zucchinis and roasted red bell peppers to the pot and season with salt, pepper, aleppo pepper flakes, and smoked paprika. Cook for 5 minutes, stirring occasionally, until the zucchinis start to soften.

4. 4

   Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes until the zucchinis are tender.

5. 5

   Using an immersion blender or regular blender, carefully blend the soup until smooth and creamy.

6. 6

   Return the soup to the pot and stir in the nutritional yeast, lemon juice, and lemon zest. Allow the soup to simmer for an additional 5 minutes, allowing the flavors to meld together.

7. 7

   Add the shredded or diced chicken back to the pot and let it warm through.

8. 8

   Taste the soup and adjust the seasoning if needed. If the consistency is too thick, you can thin it out with a bit more broth or water.

9. 9

   Serve the zucchini soup hot, garnished with freshly chopped parsley. You can also sprinkle some additional smoked paprika on top for extra smoky flavor.