Chilled courgette and leek soup

Chilled courgette and leek soup


3 people made this

About this recipe: This chilled soup is perfect for the warm summer months. It is served in glasses with croutons and crumble feta cheese. The perfect starter for any dinner party.


Serves: 4 

  • 1 litre chicken stock
  • 1 tablespoon creme fraiche
  • 1 tablespoon curry powder
  • 1 tablespoon olive oil
  • 2 leeks, washed and chopped
  • 3 courgettes, peeled and sliced
  • 50g feta cheese, crumbled
  • croutons to garnish
  • salt and pepper to taste

Prep:15min  ›  Cook:40min  ›  Extra time:1hr chilling  ›  Ready in:1hr55min 

  1. Add the chicken stock to a saucepan and bring to the boil over medium heat.
  2. Meanwhile, heat the olive oil in another saucepan and cook the leeks until tender. Add the courgettes and curry powder, mix well, then pour the hot chicken stock all over.
  3. Season with salt and pepper. Bring to the boil, then simmer for about 30 minutes.
  4. Cool for a few minutes, then add the creme fraiche and liquidise with a hand blender. Refrigerate for at least 1 hour then stir the soup before pouring it into 4 glasses. Decorate with croutons and feta cheese. Serve chilled.

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Reviews (1)


An absolute hit. Great hot or cold - my family actually preferred it hot (without the need for feta) Very simple to make. So easy and quick to prepare. Ps. Don't be tempted to over-do the crème fraiche. I added a little too much one day and spoiled the lot. Thanks Bibus for a brill recipe! - 06 Oct 2015

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