soup · vegan

Marrow Sweet ‘n’ Spicy Soup

Sippy sippy soupy

Around 6  happyfacenobackground

Flavours: ½ tbsp. sesame oil, 10g fresh grated ginger, chilli pepper, garlic clove, 1 tbsp miso paste

Bulk: large marrow (mine was 1kg!), large white onion, ¼ cup green lentils, 60g vermicelli, 1 cup frozen sweetcorn

Jazzy: add 1 tbsp nutritional yeast flakes for a creamier soup and top with sesame seeds and a drizzle of sesame oil

Store: keep in the fridge for a few days or freeze

Lets cook: slice and dice the onion and chilli. Fry these on a low-medium heat in a large pan with the oil, grated ginger and crushed garlic for a few minutes to soften. Meanwhile, cut the marrow into slices then finally into small pieces (small enough to blend easily). Add to the pan along with 700ml hot water, lentils, miso and yeast flakes (if using). Simmer on a medium heat for 20 minutes. Remove from the heat and blend with a hand blender until all big chunks have gone. Return to the stove on a lower heat and add the sweetcorn and vermicelli. After a few minutes, cut the vermicelli with scissors by lifting it up with your stirring device and snipping away. Heat for a further 5 minutes then it’s ready to dish up  cutefacenobackground

marrowsoup4

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