½ Onion (as tolerated)
Garlic (as tolerated)
½ Large Marrow or Whole Small courgette
(Peeled, deseeded and cut into Chunks)
3 medium Potatoes
1 ½ Pints of Vegetable Stock
Ginger
Oil
Saute the onion and garlic in the oil with the ginger. Add the marrow, potatoes and the stock and bring to the boil. Simmer until cooked about 20mins. Allow to cool. Blend until smooth. Reheat and Serve.