Marrow and Cumin Soup – a delicious recipe with potatoes, winter, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
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1
Peel the potatoes, place in a saucepan and cover with plenty of salted water.
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2
Peel and core the marrow or courgettes, cut into pieces and put into a steamer.
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3
Tie the cumin seeds in a square of muslin and add to the marrow.
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4
Place the steamer on top of the saucepan of potatoes.
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5
Bring to the boil and simmer for about 20 minutes until the potatoes are tender and the marrow is softened.
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6
Discard the cumin.
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7
Put the marrow or courgettes and potatoes in a blender or food processor with 600 ml of the cooking water.
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8
Work until smooth, then return to the pan.
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9
Reheat gently.
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10
Divide between warmed soup bowls and top each serving with a generous swirl of soured cream and a sprinkling of chopped parsley.
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11
Serve at once.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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