Creamy amasi baby marrow soup combines the freshness of baby marrows with the tangy and creamy taste of amasi, a traditional South African fermented milk.
The creamy texture of the soup is achieved by blending the cooked vegetables and amasi into a smooth and velvety consistency.
Recipe compliments of Rediscover Dairy.
Prep time: 5 minutes | Cook time: 20 minutes | Servings: 4 people
Ingredients
- 3 cups (750 ml) vegetable stock
- 8 baby marrows (250 g), washed and cut into chunks
- 1 large garlic clove (3 g) roughly chopped
- ½ an onion (30 g), peeled and roughly chopped
- Salt and pepper to taste
- 2 handfuls of baby spinach (50 g), washed
- 1 cup (250 ml) amasi
To serve:
- A drizzle of olive oil to serve (10 ml)
- Grated Parmesan to serve (20 g)
- Crusty bread to serve
Method
- 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 Maas 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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