Creamy Curried Marrow and Butter Bean Soup

Name: Creamy Curried Marrow and Butter Bean Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 large marrow, peeled, deseeded and roughly chopped; 250 g potatoes, roughly chopped; 2 onions, roughly chopped; 400 g butter beans, drained; 400 ml light coconut milk; 500 ml vegetable or chicken stock; 1 tbsp vegetable oil; 1-2 tbsp curry powder; 1 pinch salt; 1 small handful coriander leaves

This silky curried marrow soup is hearty, gently spiced, and made creamy with butter beans and coconut milk. It is a warming, budget-friendly way to turn a mild summer squash into a satisfying bowl of soup.

Servings6 Portions

Prep Time15 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

marrow, peeled, deseeded and roughly chopped
1 large
potatoes, roughly chopped
250 g
onions, roughly chopped
2
butter beans, drained
400 g
light coconut milk
400 ml
vegetable or chicken stock
500 ml
vegetable oil
1 tbsp
curry powder
1 tbsp
salt
1 pinch
coriander leaves
1 small handful

Step-by-Step Instructions

Warm the vegetable oil in a large saucepan over medium heat. Add the chopped onions and salt, then cook for 6-8 minutes, stirring occasionally, until softened but not browned. Stir in the potatoes and cook for 2 minutes, then add the marrow and curry powder and cook for 1 minute to bloom the spices. Pour in the stock, add the drained butter beans, and stir in most of the coconut milk, reserving a few tablespoons for serving. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the marrow and potatoes are completely tender.

Take the pan off the heat and let the soup cool for a few minutes. Blend until smooth using a countertop blender or an immersion blender, working in batches if needed. Return the soup to the pan, warm gently over low heat, and adjust the seasoning to taste. Ladle into bowls, drizzle with the reserved coconut milk, and finish with coriander leaves.

Chef's Tips

Use vegetable stock to keep the soup vegetarian or vegan, or chicken stock for a deeper savory flavor. If the soup is too thick after blending, loosen it with a splash of hot stock or water. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months; reheat gently and stir well before serving.