Asparagus soup
A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots
Marrow soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 tbsp vegetable oil
- 2 onionsroughly chopped
- 250g potatoesroughly chopped
- 1 marrow(about 750g), peeled, deseeded and roughly chopped (see tip, below)
- 1-2 tbsp curry powderto taste
- 500ml vegetable or chicken stock
- 400g can butter beansdrained
- 400ml can light coconut milk
- small handful of coriander leaves
Nutrition: Per serving
- kcal184low
- fat8glow
- saturates5g
- carbs19g
- sugars6g
- fibre6ghigh
- 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.
