An easy recipe to follow. I added some carrots as the first person who rated this recipe did, but I added the eggs and lemon juice which I shouldn't have. It tasted better without it. I pureed the potato in five additional cups of Chicken broth so as to dilute the sour taste from that the lemon produced and couldn't freeze it as I had stuck in the eggs already but the final result was tasty enough and my guests love it.

I don't quite understand the 5 star ratings on this one. This was pretty bland actually. I ended up trying to improve it by adding cheese, white wine, and a couple other veggies but there is just something about the consistency that is not quite right and I followed the recipe exactly as it is written. Sorry but this one needs work. I will not make again. For a great Zucchini soup recipe, try "Aunt Peg's Chowder" on this site.

This soup was delicious and surprisingly hearty for a vegetable soup. I also love how fast it cooked up. I'd give it 5 stars, but I modified a fair amount, so it didn't seem fair to give it the full 5. It did take wonderfully to modification, though; it makes for a very flexible base. My changes were as follows: Ingredient changes: 1) I was cooking for 6 and needed leftovers for lunch, so I added some extra vegetables from what I had on hand - a cup of carrots, a cup of red bell peppers, an extra onion, an extra zucchini, and two extra potatoes. 2) I also wanted a dumpling soup, so to compensate for the dumplings and the extra vegetables I doubled the water. (I used the herbed dumpling recipe fom this site - perfect pairing with this soup!) 3) I added a fresh, small ginger root, minced. 4) I did not add the eggs and lemon juice. I wasn't certain if it would mess up the dumplings to stir in eggs at the end of cooking. 5) I had to skip the dill weed, as I didn't have any. I bet it would have tasted even better with it, though. Technical changes: 1) Like other reviewers, I cut the onion into smaller pieces for ease of eating. 2) I quartered the zucchini before slicing it, and that made it very easy to eat with smaller spoons. Also, the recipe author isn't kidding when she says slice the zucchinis and potatoes thinly! Mine were about as thin as the back of a notepad, and the texture was great. Very glad I made this - thanks!

I did a a little different version. For 12: I use chicken base & chicken fat for my 7 cups of water.I used 2 cloves of garlic, cut in pieces,boiled it at first it get the water hot.Then added :Celery half of a cup.Chicken base, half of cup of chicken fat. Potatoes: 2 red skin & 3 yellow skin small size, cut in small pieces. Zucchini, 1 onion,yellow, one cup of broccoli. Cook it like stated.I added the 4 eggs & 1 TLBS. of lemon juice.Used lemon pepper seasoning ,salt & black pepper,to taste. Then the dill... AWSOME!!!! I glad I found this recipe

I added carrots to this and omitted the lemon juice and eggs. Also, chopped onion instead of sliced for ease on a spoon. Turned out fabulous! Served with Rosemary Herb Bread also on this site.

Excellent hot or cold...