Easy Zucchini Soup

My generous neighbor brought me over a lot of  zucchini.  Besides         sauteing it, making bread, cookies and bars,  I decided to make a zucchini soup recipe, and tweak it to my liking.  It was so good, I drank 2 mug fulls with dinner!  This recipe has no dairy, so it can be eaten hot, warm  or cold.    Delish!






2 tablespoons margarine
1 large chopped onion
3 medium sized diced potatoes (skins on or off)
4 cups shredded zucchini
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil
Pepper to taste
4 cups low salt chicken broth
1 tablespoon low salt soy sauce
1 tablespoon dried dill

• Melt margarine in a large pot
• Saute onions and potatoes until onions become soft
• Add zucchini, thyme, rosemary, basil and pepper.  Mix
• Add chicken broth and bring to a boil
• Simmer for 15 minutes, or until potatoes are soft
• Take off burner and let soup slightly cool
• Using a blender, blend soup until desired consistency
• Place back in pot, and add soy sauce and dill
• Serve

-Queenie Cuisine