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Creamy Amasi Baby Marrow Soup

Creamy Amasi Baby Marrow Soup

Creamy Amasi Baby Marrow Soup


  • 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/maas

To serve:

  • A drizzle of olive oil to serve (10 ml)
  • Grated Parmesan to serve (20 g)
  • Crusty bread to serve


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

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