Creamy marrow soup

The first time I started experimenting with growing fruits and vegetables was when I moved to the Norfolk countryside in 2014.

I wasn’t entirely sure what I was doing but the crops were amazing and we had so much that I shared the abundance with my neighbours. Last year my crop included marrows. They were so enormous and tasty that I was inspired to create this delicious marrow cream soup, which is simply divine and perfect for keeping in the freezer for a cold winter’s day!

marrow gardening

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Creamy marrow soup
vegan marrow soup
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Course Main Dish, Soups
Cuisine Traditional
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Course Main Dish, Soups
Cuisine Traditional
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
people
Ingredients
vegan marrow soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Deseed the marrow, chop into 2cm cubes and place in a colander, add some salt and leave for 30mins
  2. Add your coconut oil to a pan and melt
  3. Add the chopped onion and garlic and fry until beginning to soften.
  4. Add the chili to the pan and stir well.
  5. Squeeze some of the juice out of the salted marrow, but not too much. Then add the marrow to the pan.
  6. Pour over 500ml of the vegetable stock.
  7. Add your mint leaves, bring the pan up to the boil and then simmer on low for 10-15 minutes.
  8. Add the rest of the stock and the tin of coconut milk.
  9. Simmer for another 3-5 minutes and add some salt to taste.
  10. Blend the soup and add freshly ground black pepper. Serve with a wholemeal sourdough bread and toasted pumpkin seeds.
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