Soups & StewsEasy

Courgette Flower Soup

Name: Courgette Flower Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cloves Garlic; 750 ml Chicken stock; 1 Medium white onion; 100 ml Soured cream; 3 ramitas Fresh epazote; 400 g Cleaned courgette flowers; 2 tbsp Butter; 1 pinch Black pepper; 1 pinch Salt to taste

4.0(1 rating)

40 min (15 prep + 25 cook) Easy 4 servings CDMX

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 22 Jun 2026

Silky courgette flower cream with epazote, a Mexico City recipe.

About this recipe

Courgette flower soup is a silky, aromatic cream that celebrates one of Mexican cuisine's most delicate ingredients. Fresh flowers are sautéed with onion and epazote, simmered in broth and blended to a velvety texture.

History & Origin

Courgette flowers have been a fundamental ingredient in the Mesoamerican diet since pre-Hispanic times. The Aztecs called them ayotzin xóchitl and consumed them in tamales, soups and stews. With the arrival of the Spanish, techniques like cream-based soups were adopted, giving rise to preparations like this soup that combines the delicacy of the flower with the depth of epazote. In Mexico City, this soup is a classic of fondas and markets, especially during the rainy season when the flowers are abundant.

Estimated cost

£24.97

Total cost

£6.24

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

Protein

18g

Carbohydrates

10g

Fat

Fibre

520mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Clean the courgette flowers by removing the stem and pistil. Chop into large pieces. Finely dice the onion and garlic.
2
In a medium saucepan, melt the butter over medium heat. Sauté the onion and garlic until translucent, about 3 minutes.
3
Add the courgette flowers and epazote. Cook for 5 minutes until the flowers wilt.
4
Pour in the chicken stock, salt and pepper. Simmer over medium heat for 15 minutes.
5
Remove from the heat and blend the soup until smooth. Return to the pot and stir in the soured cream. Heat without boiling and serve hot.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.