Marrow and Coconut Soup

Serves 8-10

Ingredients

1 x 1.5 kg Marrow

500ml Veg. stock

3 cloves garlic, crushed

3 tsp ground ginger

1 tsp turmeric

1 tsp ground cumin

1 x 400ml tin coconut milk

salt and pepper

Peel all the skin off the marrow and de-seed. Chop into small chunks. Put a glug or two into a large saucepan and place over a low heat. Add the chopped marrow chunks and the crushed garlic, stir, place lid on and leave for 5 mins. Add the ginger, turmeric and cumin and stir through. Next, add the stock. Increase the heat to bring to the boil then simmer until marrow chunks are soft all the way through.

Remove from heat, add the coconut milk and blend to a smooth consistency. Season to taste.

Leek and Potato Soup

A variation by Sarah Raven

Serves 8

1 onion, thinly sliced
25g butter
6 large leeks, sliced
3 medium potatoes, sliced very thinly
1 ltr veg stock
500 ml milk
handful fresh basil
5-6 tbsp single cream/creme fraiche

In a large heavy-based pan, saute the onion in olive oil and butter until soft. Add the leeks and potatoes, and cook for 6-7 mins. Add the stock and simmer until the veg are tender.
Liquidise and add enough milk for the desired consistency, then bring to the boil.
Remove from the heat, add the basil and cream. Season to taste.

Favourite Spiced Parsnip Soup

This is our favourite parsnip soup, by Sarah Raven, and is just the best when we find ourselves snowed in here at Bethanie in the winter.

For 6:

30g butter
1 tbsp sunflower oil
1 onion, chopped
675g parsnips, chopped
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1/2 tsp ground turmeric
1/4 tsp chilli powder
1.2 litres vegetable stock
salt and black pepper
A little milk (optional)
150ml single cream
yoghurt and chopped coriander to serve (optional)

Melt the butter with the oil in a large heavy-based pan and add the chopped onion and parsnips. Sweat them for 5 minutes, without allowing them to colour. Stir in the spices and cook gently for another 2 minutes.
Add the stock and bring to the boil. Reduce the heat, cover and simmer for about 30 minutes or until the parsnips are quite tender. Allow to cool slightly, season carefully and puree in a food processor.
Return the soup to a clean pan, adding a little milk if necessary, depending how thick you would like the soup.
Add the cream and warm through gently without allowing the soup to boil. Serve with a dollop of yoghurt and some chopped coriander.