Marrow Soup with Garlic and Beans
A tasty, low fat, nutritious and easy recipe for a yummy autumn soup. A great way to use up marrows or courgettes. Substitute mung beans for lentils or any other beans you prefer.
Marrow seeds are edible and they blend up quite well in the soup but you may prefer to remove them. An easy way to do this is to scoop them out of each quarter slice of marrow before popping them in the roasting tin.
Marrow Soup with Garlic and Beans: Serves 4:
Time: 10 minutes hands on time & 30-40 minutes cooking
Cost: 55p per serving
Calories: 200 per serving
- 1 large marrow - around 1 kg in weight
- 5 - 6 cloves garlic, peeled
- Around 2 tablespoons olive oil for roasting
- 1 teaspoon dried rosemary
- 400g tin mung beans in water, drained and rinsed
- Approximately 600ml / 1 pint hot chicken or vegetable stock
- ½ teaspoon dried cumin
- Salt & pepper to taste
- Crème fraîche to serve (optional)
- Preheat the oven to gas mark 4 / 180 C.
- Cut the marrow into 2 - 3cm thick slices. Cut each slice into quarters. In a roasting tin spread the marrow pieces evenly over the bottom of the roasting tin along with the garlic. Drizzle with oil, sprinkle with rosemary and give everything a good mix with your hands. Roast the marrow and garlic for 30 - 40 minutes until the marrow chunks are tender and offer little resistance when pierced with a knife.
- Put the roast marrow and garlic into a large saucepan along with the mung beans, cumin and hot stock. Season to taste. Bring to the boil and simmer for 5 minutes.
- Blend the marrow soup using a hand blender smooth. Serve with a dollop of crème fraîche on top if you like.
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