Cream of Zucchini Soup with Chicken Roses

Ingredients

• 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