This smooth and creamy vegan courgette soup recipe is inspired by the traditional crema de calabacín from Andalusia and on this page we’ll be looking at two different ways to make this delicious and nutritious soup.
While both methods are really the same recipe, the first one has a few additional tweaks and the second one is the simplest form of the Spanish soup. Both tasty!
tweaked version of this vegan courgette soup
The ingredients you’ll need are courgettes, 1 leek, 1 onion, 2 cloves garlic, tsp cumin, tsp turmeric, sprig of fresh parsley plus any extra vegetables you have for creating the stock, preferably including a small head of cauliflower and broccoli.
Here in Spain, we get the big, fat fresh courgettes and they grow like crazy, so one courgette’s usually enough to make a pan of soup for 4-6 people.
If you have the small courgettes, you’ll need lots more of course.
Whatever type you’re using, check that it isn’t bitter by tasting the end, raw. It should be firm and taste sweet.
Simplest form of this vegan courgette soup
For the traditional Andalusian crema de calabacín you’ll need just the courgettes, 1 onion and 1 potato. You can substitute the onion for 1 leek. You can skip to the details for the traditional recipe by scrolling down the page.
For the Stock
Fill a pan of water and add any vegetables you have, whole into the pan. This time I used the dark green end of a leek, 2 peeled carrots, 2 small green peppers, 1 big tomato, 1 small red pepper, 1 small small head of broccoli, 1 small head of cauliflower, a sprig of fresh parsley and 2 cloves of garlic.
Put all the vegetables into the pan of water and add a good slosh of olive oil and some salt. Bring to the boil, reduce heat and leave to cook with the lid on.
For future stocks learn this one trick to making vegan stock and have your stock ready for whenever you want a flavoursome soup.
For the Courgette Soup
Finely slice the leek and chop the onion and the courgette.
You can also finely chop a small head of broccoli to add an extra dimension to this soup.
Put the sliced leek, chopped onion, broccoli and courgette in a pan with a little olive oil, cumin, turmeric and salt, and gently fry for a few minutes before reducing the heat and covering with a lid.
Leave to cook for about 10 minutes or until soft, stirring occasionally.
Mixing the Vegan Stock with the Courgette Onion Leek Mix
Remove the vegetables that you don’t want in the final soup from the stock pan. I leave the tomato minus its skin and hard bits, the garlic cloves and the cauliflower head in and I discard the carrots, peppers etc.
Add the stock to the courgette pan and cook gently for 15-20 minutes. Tastethe soup and adjust the seasoning before blending. Blend into a creamy delicious soup and serve with crusty gluten free bread.
I use a hand blender because not only does it take less space and can be put away in a drawer, but it’s much less washing up than bowl mixer.
The only thing is, it has to be a good one. I really don’t like blenders that do a rubbish job and I’ve had blenders in the past that just aren’t good enough. Check to make sure they’re powerful enough and have great reviews, like this one by Mueller, which is 500 watts and at the time of writing shows a score of 4.8 out of 5 stars, as voted by 266 customers.
For me, a hand blender is something worth spending a bit extra on to make sure you get top quality, even though the one featured here is actually a great price.
If necessary, to get that kind of spec from a blender, I would be prepared to spend more.
Creamy, vegan courgette soup that's filling, nutritious, easy to make and delicious.
20 minPrep Time
25 minCook Time
45 minTotal Time
5 based on 1 review(s)
- 1 huge courgette or several smaller ones
- 1 small broccoli head
- 1 leek
- 1 onion
- small head of cauliflower and 2 cloves garlic to leave in and blend into the soup
- any vegetables you can add to give the stock flavour and remove before adding to the soup.
- sprig of parsley to remove later
- Slosh of olive oil
- Gently fry the onion, courgette, leek and broccoli florets in a little olive oil with a tsp cumin and tsp turmeric and season with salt.
- Cover with a lid and leave to cook on a low-med heat.
- Add vegetable stock and blend.
- Serve alone or with gluten-free bread for a filling nutritious meal.
The trick to the full flavour of this soup lies in properly sweating the vegetables with a bit of salt before you mix it with the stock to make the final soup.
Even Simpler: Crema de Calabacín (Traditional Andalusian, Thick Courgette Soup)
The traditional way to make crema de calabacín is so easy, and it’s normally vegan and gluten free, but be sure to check if you order it in a restaurant, that it hasn’t been made with commercial chicken stock or had cheese triangles added at the end of cooking.
All you need is courgette and onion. Potato is usually added but not essential.
Chop up a courgette and an onion or leek and put in a pan with a little olive oil and salt. Gently fry for a few moments before covering with a lid and leaving to cook for about 10 minutes or until soft.
Add a little water and 1 large potato if using, chopped small. Check there’s enough salt in the mix and leave to cook further.
When all the vegetables are really soft blend the soup and check the seasoning and add coarsely ground black pepper. The soup should be thick and creamy.
Read more about the best vegetarian soups to make at home.
What’s your favourite type of soup? Let us know in the comments section!