This creamy soup is just what the doctor ordered to turn your mood to a cheerful green when you’re feeling a little blue because it’s both refreshing and filling. Serve it with crusty bread or a hearty salad.
1 TBLSP vegan butter or olive oil
2 TBLSP diced carrot
2 TBLSP diced yellow onion
Pinch dried thyme
Salt and freshly ground black pepper to taste
1 medium zucchini, trimmed and diced
½ medium ripe (but firm) pear, peeled, cored, and diced
1 cup water
1/3 cup cooked rice (I like brown, but white would be nice too)
- In a skillet, sauté the carrot, onion, and thyme with a bit of salt and pepper until the onion is softened. Don’t let the veggies brown! (You might have to adjust the heat.)
- Add the zucchini and cook until it, too, is tender, about 10 minutes.
- Add the pear keep on cooking until it’s softened too, about another 5 minutes.
- Add in the cooked rice and the water and bring it to a boil. Taste and adjust the seasoning.
- Either let the mixture cool a bit and plop it into your blender or food processor, or use an immersion blender and whirl away until the soup is smooth and silky. Reheat, if necessary.
- This is good with a touch of mint instead of thyme.
- This soup can be served cold or hot, which is a nice option on a long summer day, or for a picnic.
- Use the same amount of potato (about 1/3 cup) instead of rice, and toss it in with the carrots and onions. (I’m allergic, so I’m only guessing that this is a good option.)