Moroccan · Soups
Cream of Zucchini Soup
A light, modern soup found on Casablanca bistro menus, courgettes simmered until tender with onion and garlic, then blended silky-smooth with a touch of cream and fresh mint for a refreshing, pale-green finish.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Ingredients
- 800 g courgettes (zucchini), chopped
- 1 onion, chopped
- 2 garlic cloves, crushed
- 600 ml vegetable or chicken stock
- 100 ml cream
- A few fresh mint leaves
- 2 tbsp olive oil, salt and pepper
Method
- 1
Soften the aromatics
Warm the oil in a pot and soften the onion and garlic until translucent.
- 2
Cook the courgettes
Add the chopped courgettes and stock, bring to a simmer, and cook 15–18 minutes until very tender.
- 3
Blend
Blend the soup smooth with the mint leaves until silky.
- 4
Enrich
Stir in the cream and warm through gently without boiling.
- 5
Season
Season to taste with salt and pepper.
- 6
Serve
Ladle into bowls, with an extra swirl of cream and a small mint leaf on top if you like.
Chef's tips
- Don't overcook the courgettes beyond tender — prolonged boiling dulls both their colour and flavour.
- Blend in the fresh mint rather than cooking it, for the brightest flavour and greenest colour.
- Keep the cream addition gentle; boiling it after stirring in can cause the soup to split.
Frequently asked questions
Can this soup be served cold?
Yes, chilled thoroughly it makes a refreshing summer soup, similar in spirit to a vichyssoise.
Can I make it dairy-free?
Yes, substitute a plant-based cream or simply extra olive oil for richness in place of dairy cream.