Creamy marrow soup
(deseeded if you prefer it less spicy)
organic coconut milk
freshly ground black pepper
roasted pumpkin seeds
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.