A marrow is a courgette (Americans read: zucchini) that’s getting on a bit.

Dad’s courgette plants are producing in overdrive and we have courgettes coming out of our ears at the moment. We’ve been searching for new ways to cook courgettes (and marrows, as the courgettes are maturing to their marrow stage faster than we can eat them). This soup was really easy to make and one of the most (unexpectedly) flavoursome I’ve had in a while.

serves 5-6

For the spice mixture (to be ground with mortar & pestle):

2/3 tsp cumin seeds
2/3 tsp coriander seeds
2/3 tsp black peppercorns
1 1/3 tsp turmeric
1/2 tsp chilli powder (or to taste)
1/4 tsp ground white pepper (optional)
1/4 tsp cinnamon
1/4 tsp ground ginger
1/5 tsp anis seeds
2 cloves

(or cheat and use 2 tbsp curry powder and chili to taste — won’t be as good, though)

For the yoghurt mixture:

1 pot of greek style yoghurt (approx 2 tbsp).
4 tbsp mango chutney (I used the “Patak’s” brand).

The main ingredients:

2 tbsp olive oil
2 medium sized onions, chopped coarsely
2 medium-large marrows, peeled and largely diced
500 – 750ml vegetable stock (depending on how thick you want your soup — save some of it and add later if necessary)
a few handfuls of fresh spinach (optional, adds depth of flavour)

The onions are sautéed in the oil and spices until they’ve softened*. Then the stock is added with the diced marrow (with salt to taste), and it’s left to simmer for 20 minutes**.

Then the spinach is added (if you have it) and left for another 10 minutes. Then the whole thing is blended smooth and the yoghurt mixture is stirred in.

*If the spices mop up too much of the oil and the pan becomes dry… add more oil!

**If, during the previous stage, there are spices clinging to the pan, you can loosen them with a dash of vinegar.

Adapted from this recipe (whose portion sizes are very mean; I doubled most things and it was about the same number of servings, in my opinion).