Sopa de Flor de Calabaza (Courgette Flower Soup)
A light, golden Mexican soup of courgette flowers, sweetcorn and green chilli, fresh and summery in a bowl.
- Time40 min
- LevelEasy
- Costabout £0.81 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat and cook the onion for 6 minutes until soft. Add the garlic and chilli and cook for 1 minute.
7 min - 2
Add the courgettes and sweetcorn and cook for 4 minutes, stirring, until they start to colour.
4 min - 3
Crumble in the stock cube, pour in the water and add the oregano. Bring to the boil, then simmer for 10 minutes until the courgette is tender.
10 min - 4
Use a stick blender to blend about a third of the soup, leaving the rest chunky. This makes the broth slightly creamy without any dairy.
- 5
Stir in the courgette flowers and cook for 2 minutes only, until they wilt and turn soft and silky.
2 min - 6
Add the lime juice and coriander, taste and season, then serve. If you cannot find courgette flowers, add one more diced courgette and a handful of spinach instead.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.