Baby Marrow /Courgette / Zuchinni features prominently in a low carb lifestyle for the simple reason that it is indeed a low carbohydrate vegetable which provides a filling side item to a protein-based meals. Searches on this blog will yield at least 3 soups made with baby marrow, with different combinations, that I have had good success in making and enjoying too.
Always on the drive to create different tastes which are refining my foodie journey, and having a supply of baby marrow on hands, this recipe is a must have for those who enjoy spicy foods. Trying out new blends is what excites me and using a preservative and sugar free red curry paste, blended with home made chicken stock (veggie stock may be used for a full vegan meal), this recipe most certainly did not disappoint. As always, onion and cumin seeds featured prominently in this soup, as did green cayenne chilli. which may be omitted depending on your level of spiciness required. This is another recipe that may be tempered to suit individual palates.
The addition of a quarter cup on coconut cream took the soup to a silky smooth level and added to the amazing texture. Having this as a starter in a 3 course menu on a very warm balmy evening, made no difference to it’s enjoyment in both cold and hot weather.
5-6 medium to large baby marrow / courgettes, topped and tailed, washed and and cut into quarters, lengthwise or as preferred
1-2 tblsp extra virgin olive oil or 1 tblsp ghee
1 medium to large onion, sliced
1-2 tsp fresh crushed garlic
1 tsp cumin seeds
2 tblsp red curry paste (preservatives free, sugar free)
250-350ml chicken or vegetable stock (preferably home made, preservatives and sugar free)
Himalayan or Sea Salt to taste, freshly ground black pepper to taste if preferred
1/3 cup coconut cream or coconut milk (preservatives free, sugar free)
2 green chillies (Optional)
Curry leaves (Optional)
Lime zest or Fresh, chopped coriander to garnish
Add the oil of choice to a pot on medium heat on the stove top
Add in the cumin seeds and as they begin to sizzle, add in the onion and garlic (chilli and curry leaves if using) and saute until soft.
Mix in the red curry paste and allow to braise for a few minutes, then add in the baby marrow and stir well to coat in the curry paste and onion mixture.
Add in the chicken stock and cook until the baby marrow begins to soften
Add in the coconut cream and allow this to blend for a few minutes. The soup should be a thickened liquid at this stage. Allow to cool, if preferred or carefully add the soup to a blender and blend until a smooth consistency is reached. This should take about a minute or two.
Return the soup to the pot on the stove top on lowest settings, add in the chopped coriander and mix if preferred.
To serve, ladle into a soup bowl, add a swirl of coconut cream and lemon zest and eat!