Vegetable and Marrow Soup Recipe

soup bowls
author pic


 Updated 24/01/2016

 See comments

A great recipe for vegetable and marrow soup that will make great use of a bumper marrow crop.


  • medium sized vegetable marrow, peeled and deseeded and cubed
  • 1 quart vegetable stock
  • 1 onion, peeled and sliced
  • rib of celery, cut into small pieces
  • small bunch of herbs
  • 1/2 pint milk
  • 2 tablespoons butter
  • 1 teaspoon finely chopped parsley or chives
  • 1 slice of toast to make croutons
  • seasoning to taste
(see measure conversions for more information on quantites)


  1. Put the marrow into a saucepan with the stock, the herbs, celery and the onion.
  2. Boil gently for 20 minutes.
  3. Take out the herbs and place the soup in blender.
  4. Blend and return the soup to the saucepan.
  5. Add the milk and butter.
  6. Season to taste.
  7. Bring to the boil, sprinkle in the parsley or chives and the croutons.

Prep Time: 5 minutes

Cook Time: 35 minutes

Yield: 4 portions


Hi. How can I freeze the longmarrow Thank you Mary

#2 - Mary - 08/05/2011 - 06:50
My marrows have frozen in the garage in this cold weather. Would it still be ok to use them in soup?
#1 - Carmen Harlow - 12/21/2010 - 08:31
Can the soup be frozen either before or after the milk is added?
#0 - Lorna - 09/12/2010 - 09:07
E-mail (Will not appear online)
Powered by Comment Script