- 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.