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Marrow, lentil and sage soup

DSC00988.JPGWhat to do with the marrows? This time of year the garden and the fridge overflow. Here's my own recipe for a wonderful golden, warming soup.


  • 2lbs of marrow, cubed
  • 11/4lbs of potato, cubed
  • 4 small or two large onions, finely chopped
  • 2 large cloves of garlic
  • one large cup of red split lentils
  • 2 pts of Marigold vegetable stock
  • a generous handful of fresh sage, finely chopped
  • a dash of chilli sauce
  • 2 teaspoons of sugar
  • teaspoon of turmeric
  • salt and pepper to taste

Sweat down the onions and garlic in red Carrotino oil (rich in vitamins A & E and made from palm and canola oil). Stir in the potatoes, marrow and sage. Coat with oil. Add the vegetable stock, lentils and seasoning and simmer gently for around 30 minutes. Either use a blender or a potato masher to reduce the soup to an even consistency. Serve immediately.

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