Marrow soup served in three bowls with herb garnish and crusty bread

Marrow soup

Name: Marrow soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 tbsp vegetable oil; 2 onions roughly chopped; 250g potatoes roughly chopped; 1 marrow (about 750g), peeled, deseeded and roughly chopped (see tip, below); 1-2 tbsp curry powder to taste; 500ml vegetable or chicken stock; 400g can butter beans drained; 400ml can light coconut milk; small handful of coriander leaves

Samuel Goldsmith

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Serves 6

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.8 out of 5.35 ratingsRate

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Make marrow the star of the show in this filling soup. Made with butter beans, coconut milk and curry powder, it has a delicate spiced flavour

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
2 onions

roughly chopped
250g potatoes

roughly chopped
1 marrow

(about 750g), peeled, deseeded and roughly chopped (see tip, below)
1-2 tbsp curry powder

to taste
500ml vegetable or chicken stock
400g can butter beans

drained
400ml can light coconut milk
small handful of coriander leaves

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Nutrition: Per serving

kcal184

low
fat8g

low
saturates5g
carbs19g
sugars6g
fibre6g

high
protein7g
salt0.5g

Method

step 1

Heat the oil in a large pan over a medium heat and fry the onions with a pinch of salt for 6-8 mins until soft. Add the potatoes and cook for 2 mins more, then tip in the marrow and curry powder. Cook for 1 min. Pour in the stock, butter beans and most of the coconut milk (reserve a few tablespoons). Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 20 mins until all the vegetables are tender.
step 2

Remove from the heat and leave to cool slightly, then transfer the mixture to a blender and blitz until smooth. Return the soup to the pan and warm through over a low heat, then spoon into bowls. Drizzle with the reserved coconut milk and scatter with the coriander.

Recipe tip

If the skin of the marrow isn’t too tough, there’s no need to peel it.

Recipe from Good Food magazine, August 2022

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A star rating of 4.8 out of 5.35 ratings

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