Zucchini-Pear Soup

  0.0 – 0 reviews  • Pear Recipes
Level: Easy
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 servings.

Ingredients

  1. 3 tablespoons butter or extra-virgin olive oil, or a combination of both
  2. 1 medium carrot, peeled and diced
  3. 1 medium onion, peeled and diced
  4. 1 medium potato, preferably high-starch (“russet” or “baking”), peeled and diced
  5. 1/2 teaspoon fresh thyme leaves, or a pinch of dried thyme
  6. Salt and freshly ground black pepper
  7. 4 medium zucchini, trimmed and diced
  8. 2 medium ripe (but still firm) pears, peeled, cored and diced
  9. 4 cups chicken or vegetable stock, or use water
  10. Mint leaves for garnish, optional

Instructions

  1. Put butter, oil or combination in a large skillet over medium heat; when butter melts or oil is hot, cook carrot, onion, potato and thyme with a healthy sprinkling of salt and pepper. Stir occasionally, adjusting heat so vegetables do not brown. When onion is softened, about 5 minutes, add zucchini and continue to cook until everything is tender, 10 to 15 minutes. 
  2. Add pear and cook until it has softened, about 5 minutes more. Add liquid and bring to a boil; taste and adjust seasoning. Cool mixture, then puree. Serve cold or reheat and serve hot, garnished with mint, if desired.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 239
Total Fat 11 g
Saturated Fat 2 g
Carbohydrates 35 g
Dietary Fiber 7 g
Sugar 16 g
Protein 4 g
Cholesterol 0 mg
Sodium 1475 mg

 

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