Creamy marrow soup
Servings Prep Time
6people 10 minutes
Cook Time Passive Time
20 minutes 30minutes
Servings Prep Time
6people 10 minutes
Cook Time Passive Time
20 minutes 30minutes
Ingredients
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.