Jamie Oliver Marrow Soup is made with marrow, potatoes, onions, curry powder, vegetable oil, coconut milk, vegetable or chicken stock, butter beans, and coriander leaves. This easy Marrow Soup recipe creates a healthy dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Try More Jamie Oliver Recipe:
- Jamie Oliver Chicken And Sweetcorn Soup
- Jamie Oliver Celery And Stilton Soup
- Jamie Oliver Lettuce Soup
🤎 What Makes This Marrow Soup Recipe So Satisfying
- It’s Creamy: The coconut milk makes the soup very creamy and delicious.
- Full of Flavor: The curry powder adds a wonderful spice that tastes great.
- Nutritious: Marrow and butter beans make the soup healthy and filling.
- Quick to Make: It doesn’t take long to prepare, perfect for a busy day.
🥔 Jamie Oliver Marrow Soup Ingredients
- 750g marrow, peeled, deseeded, and chopped
- 400ml light coconut milk
- 250g potatoes, chopped
- 1 tbsp vegetable oil
- 2 onions, chopped
- 1-2 tbsp curry powder, adjust as you like
- 500ml vegetable or chicken stock
- 400g butter beans, drained
- ÂĽ cup chopped coriander leaves
🍵 How To Make Jamie Oliver Marrow Soup
- Start Cooking: In a large pan, heat the vegetable oil over medium-low heat. Add the onions with a pinch of salt and cook them until they are soft, about 5-7 minutes.
- Add Spices and Veggies: Add the curry powder, potatoes, and marrow to the pan. Stir everything together for one minute so the veggies are well coated with the curry powder.
- Boil: Add the butter beans, stock, and most of the coconut milk to the pan. Bring everything to a boil.
- Simmer: Once boiling, reduce the heat to medium-low. Let it simmer for 20 minutes, or until all the vegetables are soft.
- Blend and Serve: Puree the soup in batches until smooth. Return the smooth soup to the pan and heat it up if needed. Serve the soup with a drizzle of the coconut milk you kept aside and sprinkle chopped coriander leaves on top.
đź’ Recipe Tips
- Pick Good Marrow: Choose fresh and hard marrow for the best taste and texture. Don’t use marrow that looks damaged or feels too soft.
- Use the Best Coconut Milk: For a creamier soup, use full-fat coconut milk. If you use light coconut milk, the soup will be less creamy.
- Be Careful with Curry Powder: Start with a little curry powder and taste as you go. Add more slowly so it doesn’t take over the other tastes.
- Cook Slowly: Let the soup cook slowly. If you hurry, the vegetables might not cook well, and the flavor won’t be as good.
- Make it Smooth: Blend the soup in parts in a blender for the smoothest texture. Make sure the blender’s lid is tight to keep it safe.
🥗 What To Serve With Marrow Soup?
This healthy Marrow Soup pairs well with crusty bread, a green salad, steamed rice, and garlic croutons. It also can be served alongside grilled cheese sandwiches, roasted chickpeas, cucumber salad, and sautéed spinach for a delicious meal.
🎚 How To Store Leftovers Marrow Soup?
- To Keep in the Fridge: Let the soup cool down completely. Then, cover it with plastic or put it in a sealed container. It stays good in the fridge for up to 4 days.
- To Freeze: To keep the soup longer, put it in a freezer-safe container and cover it. You can freeze it for 2 months. To eat it, thaw it in the fridge the night before reheating.
🥵 How To Reheat Leftovers Marrow Soup?
- Oven: Turn the oven to 350°F (175°C). Put the soup in an oven dish and cover it with foil. Heat it for 15-20 minutes until it’s hot.
- Microwave: Place some soup in a microwave bowl and cover it lightly with plastic. Heat on high for 2-3 minutes. Stir it in the middle to warm it evenly.
- Stove: Put the soup in a pot on the stove over medium heat. Stir it now and then, and let it warm up for about 5-10 minutes.
FAQs
How to Peel and Remove Seeds from Marrow for Soup?
To prepare marrow for soup, first, peel off the skin with a vegetable peeler. Then, cut the marrow in half the long way and use a spoon to take out the seeds and the soft part inside.
How to Keep Potatoes from Getting Mushy in Marrow Soup?
To keep the potatoes in Marrow Soup from getting mushy, cut them into pieces that are all the same size. Add them to the soup near the end of cooking time so they don’t cook too long.
How to Fix Marrow Soup If It’s Too Thick or Too Thin?
If the Marrow Soup is too thick, add some more vegetable or chicken stock to thin it out. If it’s too thin, let the soup cook without a cover for a little longer. This will make some of the liquid evaporate and the soup will get thicker.
More Jamie Oliver Recipe:
Jamie Oliver Marrow Soup Nutrition Facts
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 400mg
- Total Carbohydrates: 30g
- Dietary Fiber: 6g
- Sugars: 5g
- Protein: 7g
Jamie Oliver Marrow Soup
Description
Jamie Oliver Marrow Soup is made with marrow, potatoes, onions, curry powder, vegetable oil, coconut milk, vegetable or chicken stock, butter beans, and coriander leaves. This easy Marrow Soup recipe creates a healthy dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Start Cooking:Â In a large pan, heat the vegetable oil over medium-low heat. Add the onions with a pinch of salt and cook them until they are soft, about 5-7 minutes.
- Add Spices and Veggies:Â Add the curry powder, potatoes, and marrow to the pan. Stir everything together for one minute so the veggies are well coated with the curry powder.
- Boil:Â Add the butter beans, stock, and most of the coconut milk to the pan. Bring everything to a boil.
- Simmer:Â Once boiling, reduce the heat to medium-low. Let it simmer for 20 minutes, or until all the vegetables are soft.
- Blend and Serve:Â Puree the soup in batches until smooth. Return the smooth soup to the pan and heat it up if needed. Serve the soup with a drizzle of the coconut milk you kept aside and sprinkle chopped coriander leaves on top.
Notes
- Pick Good Marrow: Choose fresh and hard marrow for the best taste and texture. Don’t use marrow that looks damaged or feels too soft.
- Use the Best Coconut Milk:Â For a creamier soup, use full-fat coconut milk. If you use light coconut milk, the soup will be less creamy.
- Be Careful with Curry Powder: Start with a little curry powder and taste as you go. Add more slowly so it doesn’t take over the other tastes.
- Cook Slowly: Let the soup cook slowly. If you hurry, the vegetables might not cook well, and the flavor won’t be as good.
- Make it Smooth: Blend the soup in parts in a blender for the smoothest texture. Make sure the blender’s lid is tight to keep it safe.