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Marrow and Cumin Soup

 
Marrow and Cumin Soup
134

Marrow and Cumin Soup recipe

Yield

4

servings

Prep

20

min

Cook

30

min

Ready

1

hrs

Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

2 medium potatoes
1 small winter squash
*
½ cup sour cream

Directions

Peel the potatoes, place in a saucepan and cover with plenty of salted water.

Peel and core the marrow or courgettes, cut into pieces and put into a steamer.

Tie the cumin seeds in a square of muslin and add to the marrow.

Place the steamer on top of the saucepan of potatoes.

Bring to the boil and simmer for about 20 minutes until the potatoes are tender and the marrow is softened.

Discard the cumin.

Put the marrow or courgettes and potatoes in a blender or food processor with 600 ml of the cooking water.

Work until smooth, then return to the pan.

Reheat gently.

Divide between warmed soup bowls and top each serving with a generous swirl of soured cream and a sprinkling of chopped parsley.

Serve at once.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 112g (4.0 oz)
Amount per Serving
Calories 14240% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 126mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 6g
Vitamin A 6% Vitamin C 15%
Calcium 5% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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