eCook Meal
Vegetarian Brie & Butternut Soup
with a toasted Portuguese roll
You’ve never made a butternut soup like this, Chef! Made extra creamy by blending brie, cheddar & crème fraîche into the soup base, this recipe expertly balances richness with aromatics. Notes of fresh thyme & NOMU Provençal Rub spice will greet you as you dunk a toasted Portuguese roll into this steaming soup sensation.
Serving guide
Choose your portion size.
IT BEGINS WITH Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAYER WITH FLAVOUR
Boil the kettle. Dilute the stock with 200ml of boiling water. Place a pot (large enough for the soup) over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the grated Garlic. Add the roasted Butternut, the picked thyme, the diluted stock, the brie cheese, the cheddar cheese, and seasoning. Simmer until slightly reduced and thickening, 7-8 minutes. Blitz in a blender or with a hand blender until a smooth consistency. Loosen with water in 5ml increments if too thick for your liking. Return to the pot and stir through the crème fraîche until heated through and creamy.
BUTTERY ROLL
Halve the roll, and spread butter (optional) or oil over the cut-side. Return the pan to medium heat. When hot, toast the roll, cut-side down, until golden, 1-2 minutes.
SOUP’S UP!
Bowl up the brie & Butternut soup. Scatter over the toasted sunflower seeds. Side with the toasted Portuguese roll for dunking!
IT BEGINS WITH Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAYER WITH FLAVOUR
Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pot (large enough for the soup) over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the grated Garlic. Add the roasted Butternut, the picked thyme, the diluted stock, the brie cheese, the cheddar cheese, and seasoning. Simmer until slightly reduced and thickening, 7-8 minutes. Blitz in a blender or with a hand blender until a smooth consistency. Loosen with water in 5ml increments if too thick for your liking. Return to the pot and stir through the crème fraîche until heated through and creamy.
BUTTERY ROLL
Halve the rolls, and spread butter (optional) or oil over the cut-side. Return the pan to medium heat. When hot, toast the rolls, cut-side down, until golden, 1-2 minutes.
SOUP’S UP!
Bowl up the brie & Butternut soup. Scatter over the toasted sunflower seeds. Side with the toasted Portuguese rolls for dunking!
IT BEGINS WITH Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAYER WITH FLAVOUR
Boil the kettle. Dilute the stock with 600ml of boiling water. Place a pot (large enough for the soup) over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the grated Garlic. Add the roasted Butternut, the picked thyme, the diluted stock, the brie cheese, the cheddar cheese, and seasoning. Simmer until slightly reduced and thickening, 8-10 minutes. Blitz in a blender or with a hand blender until a smooth consistency. Loosen with water in 5ml increments if too thick for your liking. Return to the pot and stir through the crème fraîche until heated through and creamy.
BUTTERY ROLL
Halve the rolls, and spread butter (optional) or oil over the cut-side. Return the pan to medium heat. When hot, toast the rolls, cut-side down, until golden, 1-2 minutes.
SOUP’S UP!
Bowl up the brie & Butternut soup. Scatter over the toasted sunflower seeds. Side with the toasted Portuguese rolls for dunking!
IT BEGINS WITH Butternut
Preheat the oven to 200°C. Spread the Butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LAYER WITH FLAVOUR
Boil the kettle. Dilute the stock with 800ml of boiling water. Place a pot (large enough for the soup) over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the grated Garlic. Add the roasted Butternut, the picked thyme, the diluted stock, the brie cheese, the cheddar cheese, and seasoning. Simmer until slightly reduced and thickening, 8-10 minutes. Blitz in a blender or with a hand blender until a smooth consistency. Loosen with water in 5ml increments if too thick for your liking. Return to the pot and stir through the crème fraîche until heated through and creamy.
BUTTERY ROLL
Halve the rolls, and spread butter (optional) or oil over the cut-side. Return the pan to medium heat. When hot, toast the rolls, cut-side down, until golden, 1-2 minutes.
SOUP’S UP!
Bowl up the brie & Butternut soup. Scatter over the toasted sunflower seeds. Side with the toasted Portuguese rolls for dunking!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R151.51
for 4 servings · R37.88 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Crème Fraîche needs 120 mlSour Cream 250 ml 250 ml at R38.99 · 48% of packR18.72
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Fresh Thyme needs 10 gFree Range Slow Cooked Thyme & Garlic Confit Chicken Leg Quarters Avg 1.2 kg 1.2 kg at R197.19 · 1% of packR1.64
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Cheddar Cheese needs 160 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 19% of packR32.00
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Vegetable Stock needs 2 sachetsFresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
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Portuguese Rolls needs 4Portuguese Roll R6.99 · whole pack (size can't be divided)R6.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
- Brie Cheese
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Vegetarian Brie & Butternut Soup?
The preparation time for Vegetarian Brie & Butternut Soup with a toasted Portuguese roll is between 25 and 40 minutes.
What is the total time required to make Vegetarian Brie & Butternut Soup with a toasted Portuguese roll?
The total time required to make Vegetarian Brie & Butternut Soup with a toasted Portuguese roll is between 40 and 55 minutes.
How many servings does Vegetarian Brie & Butternut Soup provide?
4 servings
What are the main ingredients in Vegetarian Brie & Butternut Soup?
Brie Cheese, Butternut, Cheddar Cheese, Creme Fraiche, Garlic, NOMU Provençal Rub, Onion, Portuguese Roll, Sunflower Seeds, Thyme, Vegetable Stock
What is the nutritional information of Vegetarian Brie & Butternut Soup?
Calories: 713, Carbs: 49 grams, Fat: grams, Protein: 28 grams, Sugar: 16.7 grams, Salt: 1192 grams
How do I prepare Vegetarian Brie & Butternut Soup?
SOUP’S UP!: Bowl up the brie & butternut soup. Scatter over the toasted sunflower seeds. Side with the toasted Portuguese rolls for dunking! LAYER WITH FLAVOUR: Boil the kettle. Dilute the stock with 400ml of boiling water. Place a pot (large enough for the soup) over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic. Add the roasted butternut, the picked thyme, the diluted stock, the brie cheese, the cheddar cheese, and seasoning. Simmer until slightly reduced and thickening, 7-8 minutes. Blitz in a blender or with a hand blender until a smooth consistency. Loosen with water in 5ml increments if too thick for your liking. Return to the pot and stir through the crème fraîche until heated through and creamy. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. IT BEGINS WITH BUTTERNUT: Preheat the oven to 200°C. Spread the butternut pieces on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). BUTTERY ROLL: Halve the rolls, and spread butter (optional) or oil over the cut-side. Return the pan to medium heat. When hot, toast the rolls, cut-side down, until golden, 1-2 minutes.
What should be prepared from my kitchen to make Vegetarian Brie & Butternut Soup?
Brie Cheese, Butternut, Cheddar Cheese, Creme Fraiche, Garlic, NOMU Provençal Rub, Onion, Portuguese Roll, Sunflower Seeds, Thyme, Vegetable Stock
How many calories does Vegetarian Brie & Butternut Soup have?
713 calories
How much fat content does Vegetarian Brie & Butternut Soup have?
grams