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4 – 6
Easy
50 min
Published 2018
Heat oil in a large saucepan over medium heat. Add onion, garlic, baby marrow and potatoes. Fry for 5 minutes, making sure vegetables don’t brown. Add chicken stock and 1 cup water. Bring soup to the boil, reduce heat and simmer for 20 minutes or until potatoes are soft. Remove from heat and cool for 5 minutes.
Blend with a hand-held blender until smooth. Return soup to heat and add cre