Zucchini and Pear Soup for One

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)

1. 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.)
2. Add the zucchini and cook until it, too, is tender, about 10 minutes.
3. Add the pear keep on cooking until it’s softened too, about another 5 minutes.
4. Add in the cooked rice and the water and bring it to a boil. Taste and adjust the seasoning.
5. 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.

Variations:

• 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.)