• 1 tablespoon extra virgin olive oil
• 3 baby marrow, chopped and peeled
• 1/2 brown onion, chopped
• 3 sticks celery, chopped
• 3 cups chicken stock (low-sodium)
• Salt and pepper, to taste
Directions: Heat olive oil in a large skillet or soup pot with baby marrow, onion, and chopped celery. Season with salt and pepper. Cook for about 10-15 min.
Add stock, bring to a boil and then simmer until soft. Put everything in blender and blend.
Serve immediately and enjoy!