Grilled Zucchini Soup With ‘Cheddar’ Arepas
[Vegan]

To Make the Grilled Zucchini Soup:

1. Slice and grill your zucchini and set it aside. You'll want to preserve a few slices for garnishes, so keep that in mind. The rest of it can be diced.
2. Saute the onions, garlic, kale, and potatoes in olive oil until the garlic begins to brown. Then add the stock, zucchini, basil, spices, and allow to simmer for about 15 minutes until the potatoes are very soft.
3. Then run an immersion blender through the pot until it's pureed. Salt and pepper to taste.
4. When you're ready to serve simply garnish the bowls with the reserved zucchini, chickpeas, nutritional yeast, cheese, or whatever you like.

To Make the "Cheese" Arepas:

1. Take the masarepa and mix it with the warm water and sea salt. Allow the mixture to re-hydrate for 5 minutes, then shape into 4-5 inches in diameter pucks. Prior to shaping you may add anything you see fit: vegan cheese, beans, peppers, garlic. Basically, anything savory will work. Tradition would suggest only a mozzarella-style cheese, but any flavor works.
2. Grill them on medium-high (375-400°F.) for about 7 minutes per side. Serve with hot sauce.