• 1 tbsp vegetable oil
  • 2 onions, roughly chopped
  • 250g potatoes, roughly chopped
  • 1 marrow (about 750g), peeled, deseeded and roughly chopped (see tip, below)
  • 1-2 tbsp curry powder, to taste
  • 500ml vegetable or chicken stock
  • 400g can butter beans, drained
  • 400ml can light coconut milk
  • small handful of coriander leaves


  • STEP 1

    Heat the oil in a large pan over a medium heat and fry the onions with a pinch of salt for 6-8 mins until soft. Add the potatoes and cook for 2 mins more, then tip in the marrow and curry powder. Cook for 1 min. Pour in the stock, butter beans and most of the coconut milk (reserve a few tablespoons). Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 20 mins until all the vegetables are tender.

  • STEP 2

    Remove from the heat and leave to cool slightly, then transfer the mixture to a blender and blitz until smooth. Return the soup to the pan and warm through over a low heat, then spoon into bowls. Drizzle with the reserved coconut milk and scatter with the coriander.

Recipe tip

If the skin of the marrow isn’t too tough, there’s no need to peel it.

Goes well with


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A star rating of 4.8 out of 5.16 ratings