Creamy Zucchini Soup

1. 1

   Heat the margarine in a soup pot.

2. 2

   Add the onion and saute over medium heat, stirring frequently, until golden.

3. 3

   Add the zucchini and continue to saute, stirring occasionally, 5 to 7 minutes.

4. 4

   Add 4 cups water and bring to a simmer.

5. 5

   Cover and simmer gently until the zucchini is tender, about 10 minutes.

6. 6

   Add additional water if the soup is too thick, and heat through.

7. 7

   Remove from the heat and stir in the dill and sour cream.

8. 8

   Season with salt and pepper and serve, or cover and let stand off the heat for an hour or so before serving.

9. 9

   Heat through as needed.

10. 10

    When reheating, heat very slowly without boiling.

11. 11

    Calories: 120

12. 12

    Total Fat: 9g

13. 13

    Protein: 3g

14. 14

    Carbohydrate: 7g

15. 15

    Cholesterol: 3mg

16. 16

    Sodium: 66mg

* Per serving · 4 servings · Values may vary.

No additional tips available.