Zucchini Soup

From our friend Yael
½ cup onion, chopped (1 medium)
2 tablespoons olive oil
6 cups chicken stock (real or pareve)
6 zucchinis, chopped in chunks
½ teaspoon dill
1 ½ teaspoon red wine vinegar
1 tablespoon corn starch dissolved in 1 tablespoon of water
1 tablespoon sugar
1 large potato, peeled and chopped

Heat oil in large sauté pan. Add onions, zucchinis, and potato and sauté until soft. Add other ingredients and simmer for 30 minutes. When cool, use an immersion blender or a food processor to blend until smooth. Doubles and freezes well.

2 thoughts on “Zucchini Soup

  1. I loved this easy and healthy soup! My kids ate it willingly and it saved well in the fridge for a days. Next time i’ll use a little less dill since my kids aren’t dill fans. thanks

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