Hearty aması baby marrow soup
Creamy Amasi Baby Marrow Soup: A South African Comfort in a Bowl
Looking for a soup that’s both nourishing and bursting with flavour? Our Creamy Amasi Baby Marrow Soup is a South African inspired delight that’s surprisingly easy to make! This recipe combines the delicate sweetness of baby marrow with the tangy creaminess of amasai (a fermented milk product similar to yogurt) for a truly unique and comforting experience. It’s perfect for a light lunch, a cozy dinner, or a warming starter.
Baby marrow, also known as zucchini, is incredibly versatile and mild in flavour, making it a fantastic base for soups. The addition of garlic and onion builds a lovely aromatic foundation, while the amasai adds a wonderful depth and tanginess that elevates this soup beyond the ordinary. Amasi isn’t always readily available outside of South Africa, but you can substitute with plain Greek yogurt for a similar, though slightly different, result. Just be sure to use full-fat yogurt for the best creamy texture.
This soup is not only delicious but also packed with nutrients. Baby marrow is a good source of vitamins and minerals, and amasai provides probiotics for gut health. It’s a win-win!
What makes this soup special?
- Unique Flavour Profile: The combination of baby marrow and amasai creates a flavour that’s both familiar and exciting.
- Easy to Make: This recipe comes together quickly, making it perfect for busy weeknights.
- Healthy and Nutritious: Packed with vitamins, minerals, and probiotics.
- Versatile: Enjoy it as a light lunch, a cozy dinner, or a warming starter.
Serving Suggestions:
We love to serve this creamy soup drizzled with a touch of olive oil and sprinkled with grated Parmesan cheese. A side of crusty bread is essential for soaking up every last drop! For an extra touch of flavour, try adding a swirl of pesto or a sprinkle of chopped fresh herbs like dill or parsley.
Frequently Asked Questions
Q: What is Amasi?
A: Amasi is a fermented milk product popular in South Africa. It has a tangy, slightly sour flavour and a creamy texture. It’s similar to yogurt but thinner in consistency.
Q: Can I substitute Amasi?
A: Yes, you can substitute plain Greek yogurt. Full-fat Greek yogurt will provide the best creamy texture. You might also use sour cream, but it will have a different flavour profile.
Q: Can I make this soup vegan?
A: To make this soup vegan, you’ll need to replace the amasai with a plant-based yogurt alternative and omit the Parmesan cheese. Cashew cream or a thick coconut yogurt would work well.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup. However, the texture may change slightly upon thawing. It’s best to freeze it without the yogurt and add it after reheating.
Q: How long does this soup take to make?
A: This soup is quick and easy! It takes about 10 minutes to prepare and 25 minutes to cook, for a total time of 35 minutes.
Creamy Amasi Baby Marrow Soup
Ingredients
- 3 cups vegetable stock
- 8 medium baby marrows approximately 250g, washed and cut into chunks
- 1 large garlic clove approximately 3g, roughly chopped
- ½ medium onion approximately 30g, peeled and roughly chopped
- to taste salt and pepper
- 2 handfuls baby spinach approximately 50g, washed
- 1 cup amasi approximately 250ml
- 10 ml olive oil for serving
- 20 g Parmesan grated, for serving
- as needed crusty bread for serving
Instructions
- Place the vegetable stock, baby marrow, garlic and onion in a large saucepan and simmer until the baby marrow and onion are tender. Season with salt and pepper to taste.
- Remove the soup from the heat and add the baby spinach, cover with a lid for 5 minutes.
- Add the soup to a blender and blend for 1 minute. Add the amas and blend again to form a smooth and creamy soup.
- Divide into bowls, drizzle with olive oil and scatter with Parmesan. Serve with crusty bread.
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