Marrow, Chilli and Ginger Soup

Marrow, Chilli and Ginger Soup


  • A medium sized marrow seeds removed and cut into small chunks
  • 1 large onion finely diced
  • 1 โ€“ 2 tbsp oil
  • 1 red chilli โ€“ seeds removed if desired โ€“ sliced
  • 1 tsp cumin
  • A piece of fresh ginger about 3 cm, peeled and finely chopped
  • 700 ml chicken stock
  • 2 tbsp red lentils
  • 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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