Pear and Zucchini Soup

You can never have too many soup recipes, so give Pear and Zucchini Soup a try. Watching your figure? This lacto ovo vegetarian recipe has 316 calories, 9g of protein, and 12g of fat per serving. This recipe serves 6. For $1.27 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe is liked by 82 foodies and cooks. A mixture of black pepper, carrots, water, and a handful of other ingredients are all it takes to make this recipe so delicious. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour. It is brought to you by Foodnetwork. Overall, this recipe earns an amazing spoonacular score of 85%. Users who liked this recipe also liked Pear Zucchini Bread, Pear Zucchini Bread, and Zucchini cream soup with zucchini chips.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Freshly ground black pepper

Bread or croutons, for serving

1 tablespoon butter

2 carrots, diced

2 stalks celery, diced

1 tablespoon fresh sage leaves, cut into ribbons

1/4 cup heavy cream

2 tablespoons olive oil

1 small onion, diced

2 small pears, peeled, seeded and diced (preferably Anjou or Forelle)

3 medium potatoes, peeled and diced

1 teaspoon salt, plus more to taste

5 cups water

6 medium zucchini, diced

Equipment:

pot

immersion blender

Cooking instruction summary:

In a medium stock pot over medium heat, add butter and olive oil. When the butter melts, add the onions, celery and carrots and cook until browned, about 10 minutes. Add the zucchini, pear and sage. Cook another 10 minutes, stirring occasionally. Add the water, potatoes, and 1 teaspoon salt. Place a lid on the pot and reduce heat to low. Simmer until the vegetables are fork-tender, about 30 minutes. Remove the soup from the heat. With an immersion blender, puree the soup until smooth. Stir in the heavy cream. More water can be added as desired if the soup is too thick. Bring to a simmer and season with salt and pepper. Serve with bread or croutons.

 

Step by step:


1. In a medium stock pot over medium heat, add butter and olive oil. When the butter melts, add the onions, celery and carrots and cook until browned, about 10 minutes.

2. Add the zucchini, pear and sage. Cook another 10 minutes, stirring occasionally.

3. Add the water, potatoes, and 1 teaspoon salt.

4. Place a lid on the pot and reduce heat to low. Simmer until the vegetables are fork-tender, about 30 minutes.

5. Remove the soup from the heat. With an immersion blender, puree the soup until smooth. Stir in the heavy cream. More water can be added as desired if the soup is too thick. Bring to a simmer and season with salt and pepper.

6. Serve with bread or croutons.


Nutrition Information:

Quickview
268k Calories
6g Protein
12g Total Fat
35g Carbs
41% Health Score
Limit These
Calories
268k
13%

Fat
12g
19%

  Saturated Fat
4g
29%

Carbohydrates
35g
12%

  Sugar
16g
18%

Cholesterol
18mg
6%

Sodium
607mg
26%

Get Enough Of These
Protein
6g
14%

Copper
3mg
164%

Vitamin C
134mg
164%

Vitamin A
6398IU
128%

Manganese
0.95mg
47%

Vitamin B6
0.64mg
32%

Folate
119µg
30%

Fiber
7g
29%

Potassium
906mg
26%

Vitamin K
25µg
24%

Vitamin B2
0.37mg
22%

Vitamin B1
0.29mg
20%

Vitamin B3
3mg
18%

Magnesium
70mg
18%

Vitamin E
2mg
17%

Phosphorus
163mg
16%

Iron
2mg
13%

Selenium
8µg
13%

Calcium
114mg
11%

Vitamin B5
1mg
10%

Zinc
1mg
9%

covered percent of daily need
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