Happy Meatless Monday, folks. Have you accepted the challenge of going meatless once per week? We have. Doing so has health and environmental benefits, plus, if cooking without meat is new to you, it means you’ll be adding new, exciting vegetarian recipes to your regular repertoire every week. It also means that one night each week, you won’t hear your family whine, “Chicken again?“
This week we’re excited about a green soup. It’s made with potatoes, so it’s quite hearty, and it gets its verdant hue from zucchini, which are in season and very abundant right now. And the green doesn’t stop there, the soup is made with pears, perhaps a surprise ingredient if you’re used to more standard soups. The pear deepens the flavor of the other vegetables in the puree without a fruity flavor. Garnish the soup, which can be served hot or cold, with a sprig of mint, because at this point, you might as well add a touch more green.
Note: The original recipe calls for either chicken or vegetable broth. If you’re going truly meatless, use the vegetable broth.
Get the recipe for Mark Bittman’s Zucchini-Pear Soup: