Zucchini-Pear Soup

Zucchini-Pear Soup is a great way to use up excess zucchini and pears during the autumn season. The combination of the two ingredients creates a creamy and flavorful soup that is both comforting and healthy.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Zucchini-Pear Soup

Cooking Method: Blending, Boiling Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Zucchini
• 2 piece Pear
• 1 piece Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 sprig Fresh Thyme
• 1 cup Coconut Milk
• 4 tablespoon Pumpkin Seeds

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened.
2. Add zucchini and pear, and cook for 5 minutes.
3. Add vegetable stock, salt, black pepper, and fresh thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Remove from heat and let the soup cool slightly. Using an immersion blender, blend the soup until smooth.
5. Return the soup to the pot and stir in coconut milk. Heat over low heat until warmed through.
6. Serve the soup hot, garnished with pumpkin seeds.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 12g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.