Cosy up with creamy amasi baby marrow soup

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

1. 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.
2. Remove the soup from the heat and add the baby spinach, cover with a lid for 5 minutes.
3. Add the soup to a blender and blend for 1 minute. Add the Maas and blend again to form a smooth and creamy soup.
4. Divide into bowls, drizzle with olive oil and scatter with Parmesan. Serve with crusty bread.