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Main course · Mexican

Sopa de Calabacita (Mexican Courgette Soup, Vegan)

30 min Serves 4 ~64 kcal/serving ~£4.50 (£1.13/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 4 courgettes
  • 1 onion
  • 2 garlic cloves
  • 800 ml vegetable stock
  • 15 g fresh coriander
  • 1 lime

Nutrition (per serving)

Calories
64 kcal
Protein
3.7 g
Carbohydrate
9.5 g
of which sugars
7 g
Fat
0.9 g
of which saturates
0.2 g
Fibre
3.2 g
Salt
1.55 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Fry the onion and garlic cloves in a large pan for 5 minutes until soft.

  2. 2

    Chop the courgettes and add to the pan with the vegetable stock.

  3. 3

    Cover and simmer for 15 minutes until the courgettes are tender.

  4. 4

    Blend until smooth, then stir in the fresh coriander.

  5. 5

    Serve with a squeeze of lime.

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