Bone Marrow and Garlic Soup

This is the first soup of the season and certainly not the last!

I chose a soup which is deeply nourishing and restorative, combining the rich minerals and healthy fats of bone marrow with the immune-boosting power of garlic and the soothing creaminess of coconut milk.

The addition of sage and thyme not only lifts the flavour but also adds antioxidant and digestive benefits. It’s a warming, homely dish that supports both gut health and the immune system, making it ideal to those cooler months.

Preparation for bone marrow and garlic soup

Preheat the oven to 215 °C.

Place the marrow bones on a baking sheet lined with tin foil and drizzle them with olive oil and the sea salt.

Cut the top off the garlic bulbs, so you can just see the garlic cloves, don’t peel them but drizzle them with olive oil. Cover each one one in tin foil.

Place the marrow bones and the garlic in the oven. Remove the bones after 20 minutes and leave the garlic in for an extra for 15 minutes.

Whilst the bones are cooling down, melt the butter in a large saucepan over medium-low heat. Add the shallot, onion and bay leaf and cook until the onions have softened, for about 15 minutes, keep stirring from time to time.

While the onion and shallots are cooking, use a small spoon to scoop out all the marrow of the bones and set it aside.

Once the onions are nicely done and translucent, add the vegetable broth, thyme, sage, black pepper, and just the bones! Bring the heat down and allow to simmer, uncovered, for 30 minutes.

Remove the bones from the soup and add the coconut milk and marrow. Squeeze the roasted garlic out of the bulb and into the soup.

Pour the soup mixture into a blender or food processor and blend until completely smooth. I use a sieve to pour the soup back into the pot to have a more silky creamy texture. Bring it back up to a simmer over low heat, and taste. Add salt if needed.

Heat the vegetable oil in a small pan. When it is hot, add the sage leaves and fry until crispy, about 5 seconds, then remove with a sieve spoon. Place on paper towels to get rid of the excess oil. Sprinkle the leaves with the sea salt.

Dish up the soup and decorate with a few crispy sage leaves.

Soup is like curry, it always taste better the following day