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Bowl of yellow vegan marrow recipe

Marrow Soup


  • Author: Michelle Minnaar
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Marrow Soup comprises marrow and root vegetables cooked with stock, curry powder and coconut. The result is a gently spiced but creamy vegan soup.


Ingredients

Units Scale
  • 30ml (2 tbsp) olive oil
  • 2 onions, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 marrow, washed and chopped
  • 30ml (2 tbsp) curry powder
  • 500ml (2 cups) vegetable stock
  • 50g (2 oz) creamed coconut
  • salt and pepper, to taste
  • 180ml (1/2 cup) vegan cream
  • 90ml (4 tbsp) chives, chopped

Instructions

  1. Gently fry the onions in the oil until softened, which should take around 5 minutes.
  2. Add the carrots, potatoes and marrow and fry for another 5 minutes.
  3. Sprinkle the curry powder over the vegetables then pour in the stock.
  4. Turn up the heat and let the mixture reach a steady simmering point.
  5. Crumble in the creamed coconut.
  6. Boil for 10 minutes or until all vegetables are cooked through.
  7. [Optional] At this point, you can serve the soup as a chunky soup.
  8. Transfer the contents to a food processor and blend until desired consistency. [I prefer mine super smooth!]
  9. Season to taste, then divide the soup between bowls.
  10. Drizzle with cream and sprinkle with chives. Serve immediately. Enjoy!

Notes

  • You can substitute the olive oil with coconut oil.
  • The average marrow weighs around 1.5kg (3lbs). Using slightly more or less won’t affect the recipe much.
  • If you don’t have creamed coconut, you can use coconut milk but you’ll have to adjust the amount of vegetable stock used. I.e. if you use 1 can (400ml) of coconut milk, you should use 400ml less in stock. You can always just crumble a stock cube in.
  • Feel free to tweak the amount of liquid used in this recipe. I prefer to add in slightly less liquid, since marrow creates a lot of water anyway. If it’s too thick for your liking, you can thin it with a splash of vegetable stock at a time.
  • This recipe works well with courgettes too.
  • Storage: This recipe freezes well. When frozen, consume within 3 months. The soup will last 3 days in the fridge.
  • If you’re not vegan, you can use butter instead of olive oil. The coconut cream can be substituted with single cream. Chicken stock can be used instead of vegetable stock. Double cream can also be used, but I suggest putting in less and upping the stock content. Have a play!
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Starter
  • Method: Boil
  • Cuisine: British

Keywords: marrow soup, vegan marrow recipes, curried marrow soup recipe, British summer recipe, vegan soup dinner