Thursday, 30 April 2015


Baby marrow soup
500 g baby marrows, roughly chopped
750 ml (3 c) chicken stock
1 tub (250 g) cream cheese
salt and pepper

1        Simmer the baby marrows in the stock for 10 to 15 minutes until soft.
2        Using a stick blender, purée the soup.
3        Add the cream cheese and season with salt and pepper. Serve hot or cold with croutons or bruschetta. 
A simple yet delicious summer soup you can serve cold or hot. The recipe won Lita Renney of Berario, Johannesburg, the reader’s prize in our 12 December 2013 issue.

Serves 4-6
Preparation time: 5 min
Cooking time: 15 min
By leaving out the croutons and bruchetta, the recipe is Banting friendly.
Source: You magazine
Placed by: Dalene Brits