Winter warmer: Marrow, Parsnip & Carrot Soup with Sausage

{4th December 2010}

2 weeks ago, we purchased 1 large Marrow with the intention of discovering what I cook make with it; this was a moment of “O we’ve not eaten that before, at least , not knowingly… let’s see we can do with it”. Then spent the next 2 weeks trying to find a recipe that wouldn’t require expensive ingredients or take me over an hour to cook! I’ve my moments of spending all day in kitchen but I was feeling that way inclined with an ingredient I’d not used previously.

Friends suggested Ratatouille or stuffing the Marrows with Cheese or Meat prior to roasting it but I wasn’t feeling it. So I continued searching and the following recipe is one that I made up from several hours of internet trawling (read: research). I am so happy with the result that I thought I’d share it with you, our lovely readers. If you try it, let us know what you think!

Ingredients

1 large Marrow, roughly chopped

2 large Parsnips, roughly chopped

2 large Carrots, roughly chopped

2 large Onions, roughly chopped

6 Garlic cloves, roughly chopped

1 tbsp of Encona Original West Indian Hot Pepper Sauce

2 tbsps of Tomato purée

800 ml of Vegetable stock, made using 2 cubes of Kallo Organic Vegetable stock

4 tbsps of Extra Virgin Olive Oil

8 Grilled Sausages (optional)

Method

1. In a large pot, use 2 tbsps of olive oil to fry onions until translucent then add the garlic and cook until mixture is starting to brown. Add the marrow, parsnips & carrots to the pot. Add the remaining 2 tbsps of olive oil and stir into the mixture, ensuring it is mixed in well.
2. Add the hot pepper sauce & tomato purée to the vegetable stock, mix it then add to the pot; reduce heat so that the ingredients simmer. Cover and leave to cook for 45 minutes.
3. Transfer cooked vegetables to a large mixing bowl then blend to preferred consistency.
4. Cut grilled sausages to little discs and add to a small bowl serving of the soup; serve with toast or enjoy as is.