Marrow soup

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

  • Prep:15 mins
    Cook:35 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 184
  • fat 8g
  • saturates 5g
  • carbs 19g
  • sugars 0g
  • fibre 6g
  • protein 7g
  • salt 0.5g


  • 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


  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.

  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.

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