Easy Baby Marrow Soup 09/26/12
Call them baby marrows, courgettes or zucchini – one thing that remains the same is they make awesome soup.
This vegan baby marrow soup is so easy to make and is remarkably flavoursome. In the past, I used to make terrible soups. I would throw in all and any vegetables that were lying around in the fridge and generally ended up with a brown, mushy stew with no defining flavours. I have since learnt that the trick to good soups is to stick to only a few key ingredients. Here’s a super simple recipe to keep on hand when you don’t feel like spending hours in the kitchen.
Baby marrow (zucchini/courgette) soup
1 onion, chopped
400g baby marrows, chopped
2 bay leaves
700 ml vegetable stock
Salt and pepper to taste
Optional: feta cheese
This recipe does not use oil, but you can use it to fry the onions if you prefer.
In a large pot or saucepan, cook the onion until soft in a little bit of boiling water. Add the courgettes and the bay leaves and cook for a few minutes until they begin going soft. Add the vegetable stock and boil for about 10 minutes or until soft.
Remove the bay leaves and blend with a food processor, blender or hand blender. Add salt and pepper to taste. I found the stock quite salty (I used Nomu liquid stock) and so added additional water for a light, summery soup.
Sprinkle with feta or dairy-free cheese to serve.