Aunt Viv'S Zucchini Soup - cooking recipe

Ingredients

8 c. zucchini, sliced (unpeeled)
4 chicken or onion bouillon cubes or packets
4 c. water
1 medium potato, peeled and diced
1 carrot (medium size), sliced
parsley, fresh or dried
turnip (optional)
onion, diced
salt and pepper to taste
1/2 Tbsp. wine vinegar
3/4 tsp. dill weed

Preparation

Cook zucchini in water with bouillon.
Add carrot, potato and turnip.
In small frypan, saute an onion in margarine and add to mixture.
Cool.
Then puree all ingredients in blender.
Add 3/4 teaspoon dill to the puree and salt and pepper to taste.
Season with 1/2 to 3/4 tablespoon wine vinegar.
Serve hot or cold.
(If soup becomes thick, it can be thinned out with more bouillon.)