1 tbs olive oil
1 onion, finely chopped
1 garlic clove, crushed
700g baby marrow, diced
1 litre salt reduced chicken stock (or vegetable stock)
1 tbs chopped marjoram
Salt and pepper, to season
- Heat the olive oil in a medium saucepan and sauté the onion and garlic until it is translucent.
- Add the baby marrow and cook stirring for 5 minutes or until just tender. Add the stock and marjoram, bring to the boil, then reduce heat, cover, and simmer for 20 minutes.
- Allow to cool slightly then puree in a food processor and season to taste.