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.
