Zucchini Soup

A simple soup that can be served hot or cold.

Yield 6 servings
Time 30 minutes
  • large saucepan with lid
  • wooden spoon
  • 2 T butter or olive oil
  • 1 medium onion, minced
  • 2 pounds zucchini, grated
  • 4 c vegetable stock or water
  • 2 T dill, minced
  • 1 c sour cream or vegan sour cream
  • salt
  • white pepper
Directions Heat the butter or oil over medium heat, add onion, and sauté, stirring frequently, until soft and beginning to color.

Add zucchini and cook another 5 minutes, stirring occasionally. Add stock, bring to a boil, lower heat, cover, and simmer until tender, about 10 minutes. Remove from heat.

Optional: Purée some or all of the soup at this point.

Stir in remaining ingredients, taste, and adjust seasonings. Serve hot or cold.

Notes If you need to reheat the soup, don’t allow it to boil.
  Key to abbreviations and conversions
Soup Index     Vegetarian Cookbooks