Marrow and Cumin Soup – a delicious recipe with potatoes, winter, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
-
1
Peel the potatoes, place in a saucepan and cover with plenty of salted water.
-
2
Peel and core the marrow or courgettes, cut into pieces and put into a steamer.
-
3
Tie the cumin seeds in a square of muslin and add to the marrow.
-
4
Place the steamer on top of the saucepan of potatoes.
-
5
Bring to the boil and simmer for about 20 minutes until the potatoes are tender and the marrow is softened.
-
6
Discard the cumin.
-
7
Put the marrow or courgettes and potatoes in a blender or food processor with 600 ml of the cooking water.
-
8
Work until smooth, then return to the pan.
-
9
Reheat gently.
-
10
Divide between warmed soup bowls and top each serving with a generous swirl of soured cream and a sprinkling of chopped parsley.
-
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.
How did you like this recipe?
Thank you — your rating has been saved!
