Marrow soup

• vegetable oil↗1 tbsp tbsp
• onions↗2

  roughly chopped

• potatoes↗250g g

  roughly chopped

• marrow1

  (about 750g), peeled, deseeded and roughly chopped (see tip, below)

• curry powder↗1-2 tbsp tbsp

  to taste

• vegetable or chicken stock500ml ml
• can butter beans↗400g g

  drained

• can light coconut milk↗400ml ml
• small handful of coriander leaves↗

Step-by-step instructions

1. 1

   Heat the oil in a large pan over a medium heat and fry the onions with a pinch of salt for 6-8 mins until soft. Add the potatoes and cook for 2 mins more, then tip in the marrow and curry powder. Cook for 1 min. Pour in the stock, butter beans and most of the coconut milk (reserve a few tablespoons). Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 20 mins until all the vegetables are tender.

2. 2

   Remove from the heat and leave to cool slightly, then transfer the mixture to a blender and blitz until smooth. Return the soup to the pan and warm through over a low heat, then spoon into bowls. Drizzle with the reserved coconut milk and scatter with the coriander.