Silky Gingered Baby Marrow Soup [Dairy free, Gluten free, Grain free, Sugar free]

I've blogged a few soup recipes in the past 8 weeks, frozen them in ready to serve portions and they all have retained the goodness of just cooked taste, which is very appealing. I think the combination of home made stock or broth, the slow braising of the veggies and onions and the spice mixes add to real luxury in a bowl.  I often have soup for breakfast when I am not inspired to prepare a good ol' home-cooked meal!  Coconut milk in soups is sometimes overpowering and in making this soup today, I relied on the home made stock and the slow cooked baby marrow, combined with the garlic and onion, to provide a silky textured soup that has loads of appeal. The ginger powder adds a fair amount of spice to this soup, but impacts deliciously - the ingredients may be adjusted to suit individual tastes.

The soups blogged, tried, tasted and enjoyed are: [Click on the soup title to view the recipe]

Baby Marrow and Basil Soup
Baby Marrow, Butternut and Cauliflower Soup
Brocolli Soup
Cashew and Cauliflower SoupChicken Zoodle Soup
Creamy Asparagus and Avocado Soup
Leek and Sweet Potato Soup
Haddock Chowder
Roasted Butternut and Apple Soup
Roasted Butternut and Sweet Potato Soup
Sweet Potato and Tomato Soup

In cooking this low carb baby marrow soup, I considered adding diced carrots which would add a sweeter taste to the soup but decided to go with the baby marrow alone - the end result is a creamy soup, with the mix of spices and chicken stock adding to the home made nourishing goodness of the marrow and silky smoothness without blending in coconut milk.


Ingredients

1 tblsp coconut oil, ghee, grass-fed butter or tallow
1/2 medium onion, chopped
4 large cloves garlic, peeled
1 tsp Himalayan salt
3/4 teaspoon ginger powder
1/2 teaspoon ground black pepper
500g-750g baby marrow, about 2 pounds, chopped
4 cups (preferably home made) chicken stock
Optional:  cumin seeds added to the oil
green chilli

Here's How

• Heat coconut oil or fat of choice in a large soup pot on medium heat, 2 minutes. Add onions, then bruise and flatten the garlic cloves with the flat side of a knife and add to the pot.

•  Stir often and cook until the onions and garlic are soft and golden, but not browned, about 10minutes.
• Add salt, ginger, and black pepper, stir to combine.

• Add the baby marrow into the pot. Stir to coat the marrow with fat, then cook until it begins to soften, about 5 minutes.

• Add the stock, bring to a boil, cover, and reduce heat to simmer. Let the baby marrow cook for about 45 minutes, until it’s very soft.

• Carefully, purée the soup in a blender or food processor, or with an immersion blender. If you’re using a blender, work in batches, filling the jug only halfway and holding a towel over the lid while you purée. Eat immediately, or store in a covered container in the refrigerator.

 

Garnish with dried or fresh chopped chives or fresh coriander and drizzle a little sesame oil across the top, if preferred.