Green Marrow and Leek Soup

Hi all! 

The sky's been pretty grey these few days and I have been craving for something warm to fill my tummy. The key word's soup, but what soup should I make? I had wanted to try a zucchini and leek soup, but zucchinis are not easily found here in Singapore. Cracking my brain for a substitute, I decided to substitute zucchini to green marrow, one of my favourite vegetables.

Green marrow, or we Chinese call it as 毛瓜, is low in calories and has no fat nor cholesterol. It is also commonly found in the supermarkets in Singapore. Not only is it affordable, it has high amounts of vitamin A, vitamin C, dietary fibre, calcium and iron! Talk about hitting two birds with one stone.

This soup is light and quenching, perfect for a cool day. Try it out, and let me know in the comments below how you find it!

Ingredients:

75 g Leek (Roughly chopped)

500 g Green marrow (Cubed)

500 g Water 

10 g Oil 

40 g Cashew Nut, Lightly roasted

1/2 tsp Salt

Method:

	Cover	Time	Temp°C	Speed
1)  Place leek in TM bowl	Yes	3 sec	-	5
2)  Scrap down sides and add green marrow and water	Yes	15 mins	100	1
3)  Add oil, salt and cashew nuts to blend	Yes	1 min	-	10
4) Serve with black pepper	-	-	-	-