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Meat
Easy
18 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
This zucchini soup can be made pareve or fleishig. The addition of the chicken roses makes for an elegant presentation and adds a pop of flavor and charm to this dish.
1 tablespoon Tonnelli Avocado Oil or other neutral oil
1 large onion, cut in half- rounds
1 scallion, chopped (use mostly the white part)
5 cloves garlic, sliced in half
2 yellow zucchini, scrubbed and cut in half-moons
2 green zucchini, scrubbed and cut in half-moons
1 24-ounce (680-gram) bag Beleaves Frozen Cauliflower
8 cups water
1 heaping tablespoon salt, or to taste
black pepper, to taste (be generous)
5–6 chicken cutlets, cut into about 30 long strips
1 and 1/2 tablespoons olive oil
2 cubes Gefen Frozen Garlic
1 full tablespoon Gefen Honey
1 tablespoon Tuscanini Apple Cider Vinegar
1/2–1/4 teaspoon cayenne pepper
paprika, to taste
salt, to taste
pepper, to taste
Heat oil in a five-quart wide, low pot. Add onion and sauté for 10 minutes over medium heat, stirring occasionally. Halfway through, add the scallion. After eight minutes, add the garlic and continue sautéing for two minutes.
Add the zucchini and sauté for 5 minutes, stirring occasionally. Add the cauliflower, water, salt, and pepper. Bring to a boil. Lower heat and cook for 30 minutes or until veggies are soft.
Cool slightly before blending with an immersion blender. Taste and adjust seasoning if necessary.
To prepare the chicken roses, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper and spray with nonstick cooking spray.
Combine all ingredients in a small bowl. Add chicken strips and massage with the seasoning. For a more potent flavor, marinate for a few hours in the fridge.
Roll up each strip like a mini cinnamon bun and place on the baking sheet. Spray chicken roses with cooking spray. Slide into the oven and bake for 15 minutes or until done.
Both the soup and chicken roses freeze well. Freeze separately.
Photography by Chay Berger
Food Styling by Leah Hamaoui
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