Delicious Creamy Zucchini Soup

This is a yummy 5-ingredient quickie.

The following version is vegan, and delicious!

2 T vegan margarine
1 medium onion, finely chopped (avoid removing any part of your thumb when chopping the onions. I'm just saying.)
2 lbs zucchini, grated with peels (about 5-6 small to medium, which have better flavor than large ones)
2 T minced fresh dill
1 cup Tofutti "Sour Supreme" soy sour cream (you could use regular sour cream)



1. Heat the margarine in a soup pot. Add the onion and saute over medium heat, stirring frequently, until golden.
2. Add the zucchini and continue to saute, stirring occasionally, 5-7 minutes. Add 4 cups of water and bring to a simmer. Cover and simmer gently until the zucchini is tender, about 10 minutes.
3. Add additional water if the soup is too thick, and heat through. Remove from the heat and stir in the dill and Sour Supreme. Season with salt and pepper and serve, or cover and let stand off of the heat for an hour or so before serving. Heat through as needed. When re-heating, heat very slowly without boiling.