Zucchini-Pear Soup

Ingredients

• 3 tablespoons butter or extra virgin olive oil, or a combination
• 1 medium carrot, peeled and diced
• 1 medium onion, peeled and diced
• 1 medium potato, preferably high-starch (”russet” or ”baking”), peeled and diced
• ½ teaspoon fresh thyme leaves, or a pinch of dried thyme
• Salt and black pepper
• 4 medium zucchini, trimmed and diced
• 2 medium ripe (but still firm) pears, peeled, cored and diced
• 4 cups chicken or vegetable stock, or use water
• Mint leaves for garnish

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    306 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 6 grams dietary fiber; 19 grams sugars; 10 grams protein; 30 milligrams cholesterol; 653 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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 purée. Serve cold or reheat and serve hot, garnished with mint, if desired.

30 minutes