Zucchini, Pear, Thyme Soup

Photo Credit: Canberra Times

Pears are amongst the friendliest foods or at least  one of the fruits with the least amount of natural chemicals and are in season at the moment.

I have never been a huge fan mostly because they are so tricky to get ripe - either they are rock hard or overly ripe - with only a short span in between.

Yet with a lot of favours unable to be eaten I was intrigued by this Mark Bittman Recipe. It sounded intriguing and I want to experiment with pears as a source of flavour.

Zucchini are one of those vegetables that is packed with nutrition and yet takes on the flavour of what accompanies it. I made the mistake of using chicken stock in this soup which meant that the flavour overpowered the subtlty of the pears. I will make this again with vegetable stock or water (and have reflected as such below)

Zucchini, Pear, Thyme Soup
Adapted from Mark Bittman's Recipe Above
Serves 4

1 Tablespoon Butter
1 Medium Carrot, peeled and roughly chopped
1 Medium Onion, peeled and roughly chopped
1 Small Potato, Peeled and roughly chopped
1/4 Teaspoon Fresh Thyme
2 Medium Zucchini, trimmed and roughly chopped
1 Medium ripe but firm Pear, cored and diced
3 Cups Vegetable Stock (preferably home made)


Put in soup-maker and set to program 1. Well the recipe is that simple with a soup maker! Did I tell you it really does make a mean soup. For those wishing to make this a traditional way follow Mark Bittman's recipe and enjoy!