Main Meals

Baby marrow-and-pea soup

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10 minutes
35 minutes

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  • 3 T extra virgin olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 350 g baby marrows, chopped
  • 1 sweet potato, peeled and cubed
  • 1 cup chicken stock
  • 200 g frozen peas
  • sea salt and freshly ground black pepper, to taste
  • coconut cream, for serving
  • pumpkin seeds, lightly toasted, for serving
  • Swiss chard, steamed, for serving

1. Heat the olive oil in a saucepan over a medium heat. Fry the onion until translucent. Add the garlic and cook for 2 minutes. Add the baby marrow, sweet potato and stock. Cover and cook for 20–25 minutes or until the sweet potato has cooked through.

2. Add the peas and cook for a further 5 minutes. Blend the soup using a hand-blender, adding more stock for a looser consistency.

3. Divide between bowls and top with a dollop of coconut cream. Sprinkle over the toasted pumpkin seeds and add the chard. Season to taste.

Cook's note: I have been known to eat a single, steamed gem squash after a long day of snacking on leftover food from TASTE shoots. They’re great just with a tiny knob of butter, salt and pepper. But for some reason, baby marrows are what I want when I’ve overeaten. This either takes the form of some kind of zoodle pasta, or a soup. I usually add frozen peas, a little mint and yoghurt. And maybe a squeeze of lemon.

Browse more soup recipes here.

Katharine Pope

Recipe by: Katharine Pope

TASTE's head of digital content is an adventurous, if somewhat haphazard cook. Her favourite recipes are all either cake, curry, or risotto, and she is an expert at hiding vegetables in unexpected places, to outwit her veg-hating toddler and husband.

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