1 Tablespoon oil
1.5 cups onion, chopped
1 cup frozen or fresh corn kernels
1 zucchini, peeled and chopped small
3 plus 1 cups water
1 veggie broth cube or 3 teaspoons Better Than Bouillon
1/4 cup flour (any kind)
3 Tablespoons vegan cream cheese (I used Tofutti)
1 teaspoon dill
1/4 teaspoon sage
1/2 teaspoon celery salt or Old Bay Seasoning
Fry onion in oil in the bottom of a medium sized pot until translucent on medium heat. Add corn, thawed if it was frozen, and zucchini. Stir for about one minute and add dill and sage. Cook about 30 seconds more.
Turn heat to high, add 3 cups water and veggie broth cube, drowning the vegetables and herbs. Take the one cup of water not added to the soup and mix it with 1/4 cup flour. Meanwhile, cook soup until is almost boiling but not quite. Turn the heat back to medium and add the water with flour in it. Stir continuously. Mixture will thicken after about three to five minutes. Add salt if needed and Old Bay Seasoning/celery salt. Take about 2 cups of soup out of the pot and put it in a blender or a food processor. Blend it for 1 -2 minutes until completely pureed. Add the puree back to the soup and stir. Like many soups, it is better on day two.