Marrow is a versatile and often underused vegetable, but it shines in this hearty and nutritious Jamie Oliver Marrow Soup recipe. The soup is packed with flavor, featuring tender marrow combined with garlic, herbs, and a touch of creaminess. This recipe is perfect for a comforting meal that’s both filling and healthy, making it ideal for any time of the year.

What is Jamie Oliver Marrow Soup?

Jamie Oliver Marrow Soup is a rich, wholesome soup made from marrow (a type of large summer squash), cooked with aromatic herbs, garlic, and onions. The result is a creamy, smooth, and deeply flavorful soup that’s both comforting and nutritious. It’s an excellent way to use up this seasonal vegetable in a simple yet delicious dish.

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Why You Should Try This Recipe

Healthy and nutritious: Packed with vitamins, fiber, and antioxidants from the marrow and vegetables.
Simple and quick: Ready in under an hour with minimal prep and cooking.
Light yet filling: A perfect balance of hearty and light, great for any season.

Customizable: Easily adjust the seasoning or add other vegetables to suit your taste.
Comfort food: A warming dish that’s ideal for cozy evenings.

Ingredients Needed to Make Jamie Oliver Marrow Soup

1 large marrow – peeled, deseeded, and chopped into cubes.

1 large onion – finely chopped.
2 garlic cloves – minced for extra flavor.
2 tbsp olive oil – for sautéing the vegetables.

1 liter (35 fl oz) vegetable stock – to create the base of the soup.
1 large potato – peeled and chopped to add creaminess.
100ml (3.5 fl oz) single cream (optional) – for a richer, smoother finish.

1 tsp dried thyme – to add a hint of herbiness.
Salt and pepper – to taste, for seasoning.
Fresh parsley (optional) – for garnish.

Equipment

Large pot – for cooking the soup.
Blender or immersion blender – to puree the soup.
Wooden spoon – for stirring.

Knife and chopping board – to prepare the vegetables.

Instructions to Make Jamie Oliver Marrow Soup

Step 1: Sauté the onions and garlic

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté for 5-7 minutes until softened and fragrant.

Step 2: Add the marrow and potato

Add the chopped marrow and potato to the pot, stirring well to combine with the onions and garlic. Cook for 5 minutes, allowing the vegetables to soften slightly.

Step 3: Add the vegetable stock

Pour in the vegetable stock, ensuring the marrow and potatoes are fully submerged. Stir in the thyme and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.

Step 4: Blend the soup

Remove the pot from heat and use an immersion blender to puree the soup until smooth. If using a regular blender, carefully blend the soup in batches. Return the soup to the pot.

Step 5: Add cream and season

Stir in the single cream if you’re using it, for added richness. Season the soup with salt and pepper to taste, adjusting the flavors as needed.

Step 6: Serve

Ladle the Jamie Oliver Marrow Soup into bowls and garnish with freshly chopped parsley if desired. Serve hot with crusty bread on the side.

What Goes Well With Jamie Oliver Marrow Soup

Crusty bread: Perfect for dipping into the creamy soup.
Garlic bread: Adds an extra layer of flavor and pairs wonderfully with the mildness of the soup.

Green salad: A fresh salad with a light vinaigrette helps balance the richness of the soup.
Roasted vegetables: Serve with a side of roasted carrots or bell peppers for added texture and flavor.
Grated parmesan: Sprinkle a little cheese over the soup for an extra touch of indulgence.

Expert Tips for Making the Best Jamie Oliver Marrow Soup

Peel and deseed the marrow: This helps create a smoother texture and ensures the soup isn’t too watery.
Use fresh herbs: For a more vibrant flavor, replace dried thyme with fresh herbs like thyme or basil.
Blend carefully: If using a regular blender, blend the soup in batches to avoid splattering.

Adjust the thickness: If you prefer a thicker soup, reduce the amount of stock or add more potato. For a thinner soup, add extra stock or water.
Add a touch of spice: For a slightly spicier version, add a pinch of chili flakes or cayenne pepper.

Easy Variations of Jamie Oliver Marrow Soup

Spicy version: Add a dash of cayenne pepper or chili flakes for a kick of heat.

Vegan version: Omit the cream and use coconut milk or a plant-based cream alternative.
Add more vegetables: Incorporate other vegetables like carrots, courgettes, or spinach for extra nutrition and flavor.
Herb swap: Try using rosemary or basil instead of thyme for a different flavor profile.

Chunky version: Blend only half of the soup to keep some of the marrow and potato chunks for added texture.

Best Practices to Store Jamie Oliver Marrow Soup

Refrigerate: Store the soup in an airtight container in the fridge for up to 3 days.
Freeze: This soup freezes well. Place cooled soup in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Portion for meal prep: Divide the soup into individual containers for easy grab-and-go meals during the week.

Best Practices to Reheat Jamie Oliver Marrow Soup

Stovetop: Reheat the soup gently over low heat, stirring occasionally until heated through. Add a splash of stock or water if the soup has thickened too much.
Microwave: Reheat in the microwave in 1-2 minute intervals, stirring in between to ensure even heating.

Oven: For larger portions, reheat the soup in an oven-safe dish covered with foil at 180°C (350°F) for 15-20 minutes.

How Can I Make Jamie Oliver Marrow Soup Healthier?

Skip the cream: For a lighter version, omit the cream or use a low-fat cream alternative.
Add more vegetables: Increase the vegetable content by adding carrots, courgettes, or leafy greens.

Use less oil: Reduce the amount of olive oil used for sautéing, or use a non-stick pan to minimize oil.
Lower the salt: Use a low-sodium vegetable stock and adjust the seasoning to keep the soup heart-healthy.
Increase fiber: Add a handful of cooked lentils or chickpeas to boost the fiber content.

Nutrition Value (per serving)

Calories: 180
Fat: 10g
Carbohydrates: 20g

Protein: 4g
Fiber: 4g

FAQs

Can I use courgettes instead of marrow in this soup?

Yes, courgettes can be used instead of marrow in Jamie Oliver Marrow Soup. They have a similar texture and flavor, though courgettes tend to be smaller and slightly more delicate. Simply follow the recipe as directed, substituting courgettes for marrow.

How do I make marrow soup thicker?

To make Jamie Oliver Marrow Soup thicker, you can reduce the amount of stock used or add an extra potato to the soup, as it helps to create a creamier consistency. Blending the soup for a longer period also results in a thicker texture. Alternatively, you can simmer the soup uncovered to reduce the liquid.

Can I freeze marrow soup?

Yes, Jamie Oliver Marrow Soup can be frozen. Allow the soup to cool completely before transferring it to an airtight, freezer-safe container. The soup can be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.

How do I prevent marrow soup from being too watery?

To prevent Jamie Oliver Marrow Soup from becoming too watery, make sure to peel and deseed the marrow before cooking. Marrow has a high water content, so removing the seeds helps reduce excess liquid. Additionally, simmering the soup uncovered will help reduce and thicken it.

Final Words

This Jamie Oliver Marrow Soup is a deliciously simple and nutritious dish that’s perfect for any time of the year. With its smooth, creamy texture and rich flavor, it’s a comforting meal that can easily be customized to suit your taste.

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