Marrow, Chilli and Ginger Soup

Marrow, Chilli and Ginger Soup
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  1. A medium sized marrow, seeds removed and cut into small chunks
  2. 1 large onion, finely diced
  3. 1 – 2 tbsp oil
  4. 1 red chilli – seeds removed if desired – sliced
  5. 1 tsp cumin
  6. A piece of fresh ginger (about 3 cm), peeled and finely chopped
  7. 700 ml chicken stock
  8. 2 tbsp red lentils
  9. Salt and freshly ground black pepper
  1. Put the oil in a large saucepan over a medium-high heat. Add the chilli, cumin and ginger. Stir well.
  2. Add the marrow and onion, and stir again to coat everything in the oil.
  3. Leave for a few minutes until sizzling hot, then turn the heat down to medium-low, cover and leave to cook gently for 15-20 minutes.
  4. Add the stock and lentils and simmer for another 20-25 minutes, until the lentils are fully cooked.
  5. Leave to cool slightly, and then process until really smooth, using a food processor or hand blender. Add salt (if needed) and freshly ground black pepper to taste.
  6. Serve piping hot in warm bowls (re-heat if necessary). If you fancy, you can add some chilli slices, or drizzle over some chilli oil.

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