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Creamy Courgette (Zucchini) or Cucumber Soup.

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“This is actually an old recipe of my mothers & the whole family loves it. I interchange courgettes & cucumbers depending on what's cheapest at the market! Courgettes make a wonderful creamy soup - with only a little actual cream needed & the cucumbers make a very light & refreshing summertime soup. My 2 1/2 year old daughter adores this soup & loves to stand next to me in the kitchen & help make it.”
1hr 25mins

Ingredients Nutrition

  • 2 medium courgettes or 1 large cucumber
  • 1 large brown onion
  • 2 14 liters water
  • 12 chicken stock cube, you can use vegetable stock cube instead (I use Maggi)
  • salt & freshly milled black pepper
  • 1 pinch of schwartz italian seasoning
  • 14 cup double cream
  • basil leaves (to garnish)
  • 1 tablespoon olive oil
  • 2 tablespoons plain flour, & a little water for a thickener (optional)


  1. Trim the ends off the courgettes / cucumber. Roughly chop along with the onion & gently fry in a large pan with the olive oil.
  2. When the vegetables are soft & lightly coloured, add the seasonings, stock cube & the water. Cover & simmer for 1 hour.
  3. After 1 hour, blend until smooth with an immersion blender (stick blender) or in the liquidizer.
  4. Check for seasoning, adjust if necessary. If you like the soup thicker, thicken using the flour & water. (Mix the flour with a little cold water, add a few tbsp of the soup to the flour mix, stir well then add to the soup - mix well to avoid any lumps.
  5. Remove from the heat & stir in the cream, reserving 4 tbsp for later.
  6. Pour the soup into bowls, drizzle a swirl of 1 tbsp cream over each bowl of soup (or a little less if serving 6) & top with a few fresh basil leaves.

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