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
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Prep:15 mins
Cook:35 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 184
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fat 8g
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saturates 5g
-
carbs 19g
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sugars 0g
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fibre 6g
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protein 7g
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salt 0.5g
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
Method
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.
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.
