Baby marrow-and-pea soup

Baby marrow-and-pea soup

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  • 4
  • Easy
  • 10 minutes
  • 35 minutes


  • 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

Cooking Instructions

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
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TASTE's head of digital is an adventurous, if somewhat haphazard cook. Her best recipes are family classics, passed down from her mother's flipfile.

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