A food processor with a grating attachment makes this delicious soup easy to prepare. Use smaller zucchini, as they are more flavorful than large ones.

　　

Ingredients

6 servings

　　2 tablespoons nonhydrogenated margarine or whipped butter

　　1 medium onion, finely chopped

　　2 pounds zucchini (about 6 medium-small), grated

　　2 tablespoons minced fresh dill

　　1 cup reduced-fat sour cream or plain soy yogurt

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the margarine in a soup pot. Add the onion and sauté over medium heat, stirring frequently, until golden.

　　

Step 2

Add the zucchini and continue to sauté, stirring occasionally, 5 to 7 minutes. Add 4 cups water and bring to a simmer. Cover and simmer gently until the zucchini is tender, about 10 minutes.

　　

Step 3

Add additional water if the soup is too thick, and heat through. Remove from the heat and stir in the dill and sour cream. Season with salt and pepper and serve, or cover and let stand off the heat for an hour or so before serving. Heat through as needed. When reheating, heat very slowly without boiling.

　　

nutrition information

Step 4

Calories: 120

　　

Step 5

Total Fat: 9g

　　

Step 6

Protein: 3g

　　

Step 7

Carbohydrate: 7g

　　

Step 8

Cholesterol: 3mg

　　

Step 9

Sodium: 66mg

　　The Vegetarian 5-Ingredient Gourmet