Zucchini/ Courgette Soup (Good for Weight Watchers)

"This is a favourite winter warmer. By British calculations, this whole recipe provides 9 points in total and I find it makes 4-6 bowls."
photo by Sara 76 photo by Sara 76
photo by Sara 76
photo by Sara 76 photo by Sara 76
photo by Sara 76 photo by Sara 76
photo by JackieOhNo! photo by JackieOhNo!
Ready In:


  • 2 large potatoes, peeled and chopped
  • 2 onions, peeled and chopped
  • 3 cups chicken broth
  • 1 chicken stock cube (for flavour)
  • 5 -6 zucchini, chopped
  • 3 -4 garlic cloves, crushed
  • 12 teaspoon Cavenders All Purpose Greek Seasoning
  • 3 tablespoons extra-light cream cheese
  • salt and pepper, to taste (I find the Cavenders covers it)


  • Put the potatoes and onions into a large saucepan with the chicken broth and chicken stock cube. Bring to a boil and simmer for 3 minutes.
  • Add the zucchini, garlic and Cavenders seasoning and simmer, covered, for 30 minutes.
  • Add the cream cheese and salt and pepper if using.
  • Blend in a food processor or with a handheld blender until smooth, reheat if necessary, and serve!

Questions & Replies

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  1. This was a unique soup, perfect for using up your bumper zucchini crop. I used the Cavender's seasoning, but increased it a bit because the soup can stand up to seasoning. I also was generous with the salt and pepper. I was unsure how this soup was supposed to be (texture-wise) and the cream cheese did not blend in easily, so I ended up using my hand-held immersion blender, which pureed all the ingredients. I ended up with a lovely cream texture. Thanks for sharing this.
  2. Made with a huge zucchini. We loved this one.
  3. I really loved this soup! It was so full of flavour, and so simple to make! I added a full teaspoon of Greek seasoning, but that was my only alteration. Made for ZWT7-Switzerland. (Vivacious Violets)


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