Recipes
Baby Marrow/ Zucchini Soup
From Sharon Buchman
5 medium zucchinis/marrows
3 leeks ( I use onions instead)
1 large carrot
1 potato
4 cups water
3 Tbsp veg stock
Large pinch salt
Large pinch pepper
Dried parsley (dessert spoon)
Coat the pan with oil (about 2 Tbsp)
Wash zucchinis and cut off the ends- then cut into chunks
Slice leek/onion thinkly
Throw into a pot with the zucchinis
Peel and Dice carrot and potato and add to the pot
Stir fry vegetables for 5 minutes
Add 4 cups of water and veg stock, salt, pepper and parsley (optional)
Cover pot and bring to the boil
Turn to low and simmer until soft- about 1 hour
Cool and blend with a blender
Variation: Bake zucchini at 425F with olive oil, salt, pepper, garlic and oregano and use for the soup
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