Vegetable Marrow Soup

5 from 1 vote

Course: Soup

Cuisine: British

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: 4 bowls

Calories: 271kcal

Author: Kelly

Vegetable marrow soup is a classic British soup recipe made with zucchini’s bigger cousin. Adapted from Good Things in England, a cookbook published in 1932.

Print Recipe

US Imperial (Cups) - Metric (Grams)

Equipment

Immersion blender or full stand blender

Ingredients

1 lb vegetable marrow, chopped (see Note 1)
1 onion, roughly chopped
2 ribs celery, roughly chopped
1 carrot, roughly chopped
4 tbsp butter of your choice (= half a stick; I like Earth Balance)
3 tbsp flour
3 cups vegetable stock or water
Salt and pepper (to taste; see Note 2)
½ cup vegan cream or canned coconut milk (*optional)

Instructions

Melt butter in a stockpot on medium-high heat. Sauté the onion, celery, carrot until aromatic.
Sprinkle in the flour and stir it around to coat all the vegetables evenly.
Pour in the vegetable stock and add the chopped vegetable marrow. Add salt and pepper to taste. Cover and bring to a boil.
Once bubbling, turn the heat down to medium-low and gently simmer for 25 minutes.
Blend the soup into a smooth purée. Stir in cream before serving.

Notes

Vegetable Marrow: Can substitute with zucchini or spaghetti squash.
Salt & Pepper: I used 1 tsp salt (6g) and 1/2 tsp ground black pepper together with low-sodium vegetable stock. If your vegetable stock has lots of salt, or if using a concentrated bouillon like Better than Bouillon, reduce the salt.

Nutrition