Jamie Oliver Marrow Soup

Looking for a cozy, creamy dish that packs a healthy punch? Jamie Oliver Marrow Soup is just what you need. This comforting blend of marrow, potatoes, and butter beans wrapped in a rich coconut milk broth with a warm hint of curry powder is both hearty and wholesome. I made it on a chilly weeknight and was amazed by how satisfying and flavorful it turned out to be—inspired by Jamie Oliver.

Ingredients Needed

• 750g marrow, peeled, deseeded, and chopped
• 250g potatoes, chopped
• 2 onions, chopped
• 1 tbsp vegetable oil
• 1-2 tbsp curry powder, adjust as you like
• 400ml light coconut milk
• 500ml vegetable or chicken stock
• 400g butter beans, drained
• ¼ cup chopped coriander leaves

How To Make Jamie Oliver Marrow Soup

1. Prep the Base: Start by heating the vegetable oil in a large pot over medium-low heat. Add the chopped onions with a pinch of salt and cook gently for about 5-7 minutes, until they become soft and slightly golden. This sets a flavorful base for the soup.
2. Spice It Up: Next, stir in the curry powder. Let it cook for a minute to release all those gorgeous aromas. Then, toss in the chopped potatoes and marrow. Give everything a good stir to coat the vegetables evenly with the curry spices.
3. Simmer Away: Add the butter beans, your choice of stock, and most of the coconut milk (save a bit for garnish). Bring the whole mixture to a boil. Once it’s bubbling, reduce the heat to a gentle simmer and let it cook for around 20 minutes until all the veggies are fork-tender.
4. Blend to Perfection: Once everything’s soft, use a blender to puree the soup in batches until silky smooth. Return it to the pot and warm it through if needed. When serving, drizzle over the reserved coconut milk and sprinkle with chopped coriander for a fresh, vibrant finish.

Why I Love This Recipe

I made this on a weeknight when I had some marrow I needed to use up, and honestly, it surprised me. The curry powder and coconut milk create such a delicious combo—it’s like a gentle hug in a bowl. My kids even went in for seconds, which is always a win. It’s the kind of clever, fuss-free meal Jamie Oliver does so well.

Recipe Tips

• Choose firm, fresh marrow for the best flavor and texture.
• Use full-fat coconut milk if you want extra creaminess.
• Start with a small amount of curry powder, then adjust to taste.
• Blend in batches to avoid overfilling your blender.
• Don’t skip the coriander garnish—it adds a lovely brightness to the dish.

How To Store This Jamie Oliver Marrow Soup

• At Room Temperature: Let it cool for no more than an hour before storing.
• In the Fridge: Transfer to a sealed container and refrigerate for up to 4 days.
• In the Freezer: Freeze in airtight containers for up to 2 months. Defrost overnight in the fridge.
• Reheating: Warm gently on the stove, stirring occasionally. Or microwave in short bursts, stirring in between until piping hot.

Let’s Answer a Few Questions! (FAQs)

How do I peel and deseed marrow?
Easy! Use a vegetable peeler for the skin, then slice lengthwise and scoop out the seeds with a spoon.

Can I use another type of squash?
Totally! Courgettes or butternut squash work well too.

Is this soup spicy?
Only mildly. If you’re spice-sensitive, start with less curry powder and build up from there.

Can I make it without coconut milk?
Sure! Use cream or a dairy-free alternative like oat cream.

What’s the best way to serve it?
With crusty bread or a grilled cheese—perfect for dipping.

Nutrition Facts (per serving)

• Calories: 250
• Carbs: 30g
• Protein: 7g
• Fat: 12g
• Sugar: 5g
• Fibre: 6g
• Sodium: 400mg

Try More Recipe:

• Jamie Oliver Ham And Pea Soup
• Jamie Oliver Mulligatawny Soup
• Jamie Oliver Carrot And Lentil Soup