About the Recipe
This soup was inspired by the HUGE tiger marrow we came home with after pumpkin picking a few weekends ago. There’s only so much marrow you can eat before you need a change. And voila! This creamy roasted marrow and leek soup was created.
Leaving the skin on the marrow gives the soup a soft green colour but you can peel them if you’d prefer a paler soup.
Ingredients
1.5kg tiger marrow (or large courgettes), diced into bite-size pieces
600g potatoes, peeled and diced into bite-size pieces
2 large leeks, sliced down the middle and washed
400g tin of butter beans, drained and rinsed
4 spring onions, finely sliced into rings
2 tablespoons dried oregano
1 tablespoon dried thyme
½ teaspoon salt
2 tablespoons olive oil
600ml vegetable stock
Preparation
Preheat your oven to 200°C
Add the diced marrow (or courgettes) and potatoes to a large mixing bowl. Drizzle with a tablespoon of olive oil. Add the dried herbs and salt. Gently mix together so all the veg is well coated.
Add to a large roasting pan. Bake for 20 minutes. Take out the oven and give it a gentle stir. Bake for another 10 to 15 minutes until the veg is cooked through and starting to brown slightly.
While the marrow and potatoes are roasting, finely slice your leeks into rounds. Add the other tablespoon olive oil to a large saucepan. Fry the leeks on a low heat until soft and translucent. Stir often so the leeks don’t stick to your pan. Add a small splash of water to stop them sticking.
Add the roasted veg to your pan of leeks. Turn up the heat and add your butter beans and vegetable stock. Simmer for 5 minutes until everything has warmed through.
Gently pour into your blender (you’ll need to do two batches) and blitz on high until silky smooth. If need be, add more water if your soup is too thick and gloopy.
Spoon into warm soup bowls and sprinkle your sliced spring onion on top. Serve with hot crusty rolls straight out the oven.