Marrows are a type of squash/gourd. They originated in South America and, in the Summer, they are ubiquitous in the UK. They have bright, shiny green skin (stripy, usually) and a tender and very tasty interior. They tend to be huge (picture giant courgette/zucchini) and are inexpensive. This soup is tangy, savoury and satisfying. It can be served hot or cold – depending on the ever undependable British Summer or wherever you might be. Recipe after the photo. Serves 3-4 as a main.
- 1kg marrow, seeds scooped (this will give you approximately 800-900g of usable marrow) and discarded, and roughly chopped
- 1 can chickpeas
- 50-100g parsley, finely chopped
- 2 garlic cloves, smashed and finely chopped
- 2 Tablespoon vegetable oil or coconut oil
- 2 teaspoons asafoetida
- 2-3 Tablespoons nutritional yeast
- 2-3 Tablespoons vegan grated cheese (optional and if you don’t have it, then double up on the nutritional yeast)
- enough water or vegetable stock to just cover the marrow and beans
- salt and pepper to taste
- a glug of olive oil
In a large saucepan, heat the vegetable or coconut oil for a couple of minutes on medium heat. Add the asafoetida and the garlic and heat until the garlic begins to golden. If you find you need more liquid, use a bit of water (a tablespoon at a time).
Add the marrow, chickpeas and the water or vegetable stock, bring to a boil, then turn down the heat and let it simmer until the marrow is tender. As the soup simmers, add the parsley, cheese and nutritional yeast. If you want the soup to be more liquid, then add more water. Cooking time is approximately 15. Add salt and pepper to taste. Serve either hot or cold/room temperature. Just before serving, mix in a glug of olive oil for a lovely, fresh taste.