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!
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
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Ingredients
- 1.5 kg fresh marrow
- 1 white onion (chopped)
- 3 cloves garlic
- 1 chilli (deseeded if you prefer it less spicy)
- 1 handful mint leaves
- 1 litre vegetable broth
- 400 ml organic coconut milk
- 1 tsp coconut oil
- 1/2 tsp salt
- freshly ground black pepper
- 1/2 cup roasted pumpkin seeds
Ingredients
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Instructions
- Deseed the marrow, chop into 2cm cubes and place in a colander, add some salt and leave for 30mins
- Add your coconut oil to a pan and melt
- Add the chopped onion and garlic and fry until beginning to soften.
- Add the chili to the pan and stir well.
- Squeeze some of the juice out of the salted marrow, but not too much. Then add the marrow to the pan.
- Pour over 500ml of the vegetable stock.
- Add your mint leaves, bring the pan up to the boil and then simmer on low for 10-15 minutes.
- Add the rest of the stock and the tin of coconut milk.
- Simmer for another 3-5 minutes and add some salt to taste.
- Blend the soup and add freshly ground black pepper. Serve with a wholemeal sourdough bread and toasted pumpkin seeds.
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