Curried Marrow Soup (in a Soup Maker)
A thick and creamy curried marrow soup made with butter beans, coconut milk and warming spices.
Servings: 4
Calories: 281kcal
Ingredients
- 500 g marrow diced
- 400 g butter beans tin, drained and rinsed
- 1 onion chopped
- 2 cloves garlic
- 1 teaspoons curry powder
- ½ teaspoon ground ginger
- ½ teaspoon ground cumin
- 500 ml vegetable stock
- 200 ml coconut milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Add the diced marrow, butter beans, onion, garlic, curry powder, ground ginger, cumin, vegetable stock, coconut milk, salt and pepper to the soup maker.
- Check that the ingredients are below the maximum fill line and put the lid on.
- Select the smooth soup programme.
- At the end of the programme, check the consistency. If the soup is too thick, stir in a little hot stock or freshly boiled water until it reaches your preferred consistency.
- Taste and adjust the seasoning before serving.
Notes
If you are using a large, mature marrow, peel it and remove the soft, seedy centre before weighing the prepared flesh.
Use mild, medium or hot curry powder according to your preferred level of heat.
Stock cubes vary in saltiness, so you may prefer to use less salt initially and add more after tasting the finished soup.
Nutrition
Calories: 281kcal | Carbohydrates: 33g | Protein: 13g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 657mg | Potassium: 1278mg | Fiber: 10g | Sugar: 7g | Vitamin A: 887IU | Vitamin C: 47mg | Calcium: 66mg | Iron: 5mg
