15 ml (1 tbsp) oil
1 large onion, chopped
20 g (2 tbsp) curry powder
1 small marrow (about 675 g (1 1/2 lb) peeled and chopped
1 litre (1 1/4 pt) chicken stock
30 ml (2 tbsp) yoghurt
30 ml (2 tbsp) mango chutney
1 large onion, chopped
20 g (2 tbsp) curry powder
1 small marrow (about 675 g (1 1/2 lb) peeled and chopped
1 litre (1 1/4 pt) chicken stock
30 ml (2 tbsp) yoghurt
30 ml (2 tbsp) mango chutney
method
1. Heat the oil, add the onion and cook until it has just softened but not browned.
2. Stir in the curry powder and cook it for 1 minute. Add the marrow and stir well. Add the stock.
3. Bring to the boil and then simmer until the marrow is soft.
4. Blend the soup and return it to the pan. Keep warm while you mix the yoghurt and chutney together.
5. Stir into the soup and serve immediately.
If you prefer to make this in advance, don't add the yoghurt mixture until you reheat it.
You could serve a little desiccated coconut with this and additional chutney if desired.
2. Stir in the curry powder and cook it for 1 minute. Add the marrow and stir well. Add the stock.
3. Bring to the boil and then simmer until the marrow is soft.
4. Blend the soup and return it to the pan. Keep warm while you mix the yoghurt and chutney together.
5. Stir into the soup and serve immediately.
If you prefer to make this in advance, don't add the yoghurt mixture until you reheat it.
You could serve a little desiccated coconut with this and additional chutney if desired.
serving amount
serves 6
rate this recipe
8.4
out of 10
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more information
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