Spanish Courgette Soup

Spanish Courgette Soup

Spanish Courgette Soup – Crema de Calabacín


  • 3 courgettes medium
  • 4 potatoes medium
  • 1 onion
  • 4 Tbsp olive oil extra virgin
  • 1 ⁄2 tsp salt
  • 1 ⁄4 tsp ground black pepper
  • 1 ⁄2 tsp salt
  • 1 ⁄2 cup cream or milk


  • Wash and cut courgettes into chunks. You shouldn't need to peel them unless you suspect that the peel will be bitter in which case, peel half of them leaving the rest to provide colour for the soup. (Note we used yellow courgettes for the recipe picture.)
  • Peel, wash and chunk potatoes.
  • Peel and chop onion.
  • Heat 4 tablespoons of olive oil in a pot. When warm, add chopped onion, 1/2 teaspoon of salt and cook over low heat for 4 – 5 minutes or until the onion softens.
  • Add chunks of potatoes and courgettes, 1/2 teaspoon of salt, 1/4 teaspoon of ground black pepper and mix.
  • Add 2 cups of water and bring the pot to a boil.
  • Simmer for 20 – 22 minutes (or 6 – 7 if you are using a pressure cooker).
  • Add 1/2 cup of cream or milk and use the blender to make a pureed soup.
  • Garnish with some croutons or Spanish Serrano ham on the top.
  • Serve warm.


You can use milk instead of cream!
In Spain this soup is normally served with some small Serrano ham dices or strips on the top.