It’s difficult to compete with a big bowl of warm soup on a cold winter’s night, especially if it is this recipe. An inviting vegetable stock, dotted with golden-fried onion, carrot & fresh herbs, is used to cook the potato. After adding sweet pops of corn and crème fraîche, the soup is blended until a smooth and luscious liquid. Sided with toasted ciabattini bread.
Serving guide
Choose your portion size.
AND WE’RE OFF!
Boil the kettle. Rinse the mixed herbs and set aside.
ON TO THE SOUP BASE
Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced Onion and the Carrot pieces until golden, 7-8 minutes (shifting occasionally). Add the NOMU rub, ½ the veg stock sachet, the rinsed herbs, the potato chunks, and 200ml of boiling water. Bring to a boil and cook until the potatoes are soft, 15-20 minutes.
LET’S BUTTER THE BUN
While the soup base is boiling, halve the Ciabattini and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the ciabattini, cut-side down, until golden, 1-2 minutes.
MIX THINGS UP
Once the potatoes are soft, remove the whole herbs and discard. Remove the pot from the heat and mix through the Corn and the crème fraîche.
BLENDING IN
Pour the soup into a blender and pulse until smooth and combined. Return to the pot and season. Add a splash of milk (optional) or water to loosen until desired consistency. Return the pot to low heat until serving.
SOUP’S UP
Bowl up the hearty Potato & corn soup and serve the toasted Ciabattini on the side for dunking.
Mixed Herbs - 4g
Onion - 1
Carrot - 120g
NOMU Provençal Rub - 15ml
Vegetable Stock Sachet - 1
Potato - 200g
Ciabattini - 1
Corn - 100g
Crème Fraîche - 50ml
AND WE’RE OFF!
Boil the kettle. Rinse the mixed herbs and set aside.
ON TO THE SOUP BASE
Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced Onion and the Carrot pieces until golden, 7-8 minutes (shifting occasionally). Add the NOMU rub, the veg stock, the rinsed herbs, the potato chunks, and 400ml of boiling water. Bring to a boil and cook until the potatoes are soft, 15-20 minutes.
LET’S BUTTER THE BUN
While the soup base is boiling, halve the Ciabattinis and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the ciabattinis, cut-side down, until golden, 1-2 minutes.
MIX THINGS UP
Once the potatoes are soft, remove the whole herbs and discard. Remove the pot from the heat and mix through the Corn and the crème fraîche.
BLENDING IN
Pour the soup into a blender and pulse until smooth and combined. Return to the pot and season. Add a splash of milk (optional) or water to loosen until desired consistency. Return the pot to low heat until serving.
SOUP’S UP
Bowl up the hearty Potato & corn soup and serve the toasted Ciabattinis on the side for dunking.
Mixed Herbs - 6g
Onion - 1
Carrot - 240g
NOMU Provençal Rub - 30ml
Vegetable Stock Sachet - 1
Potato - 400g
Ciabattinis - 2
Corn - 200g
Crème Fraîche - 100ml
AND WE’RE OFF!
Boil the kettle. Rinse the mixed herbs and set aside.
ON TO THE SOUP BASE
Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced Onion and the Carrot pieces until golden, 8-10 minutes (shifting occasionally). Add the NOMU rub, 1½ of the veg stock sachets, the rinsed herbs, the potato chunks, and 600ml of boiling water. Bring to a boil and cook until the potatoes are soft, 20-25 minutes.
LET’S BUTTER THE BUN
While the soup base is boiling, halve the Ciabattinis and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the ciabattinis, cut-side down, until golden, 1-2 minutes.
MIX THINGS UP
Once the potatoes are soft, remove the whole herbs and discard. Remove the pot from the heat and mix through the Corn and the crème fraîche.
BLENDING IN
Pour the soup into a blender and pulse until smooth and combined. Return to the pot and season. Add a splash of milk (optional) or water to loosen until desired consistency. Return the pot to low heat until serving.
SOUP’S UP
Bowl up the hearty Potato & corn soup and serve the toasted Ciabattinis on the side for dunking.
Mixed Herbs - 10g
Onions - 2
Carrot - 360g
NOMU Provençal Rub - 45ml
Vegetable Stock Sachets - 2
Potato - 600g
Ciabattinis - 3
Corn - 300g
Crème Fraîche - 150ml
AND WE’RE OFF!
Boil the kettle. Rinse the mixed herbs and set aside.
ON TO THE SOUP BASE
Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced Onion and the Carrot pieces until golden, 8-10 minutes (shifting occasionally). Add the NOMU rub, the veg stock, the rinsed herbs, the potato chunks, and 800ml of boiling water. Bring to a boil and cook until the potatoes are soft, 20-25 minutes.
LET’S BUTTER THE BUN
While the soup base is boiling, halve the Ciabattinis and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the ciabattinis, cut-side down, until golden, 1-2 minutes.
MIX THINGS UP
Once the potatoes are soft, remove the whole herbs and discard. Remove the pot from the heat and mix through the Corn and the crème fraîche.
BLENDING IN
Pour the soup into a blender and pulse until smooth and combined. Return to the pot and season. Add a splash of milk (optional) or water to loosen until desired consistency. Return the pot to low heat until serving.
SOUP’S UP
Bowl up the hearty Potato & corn soup and serve the toasted Ciabattinis on the side for dunking.
Mixed Herbs - 12g
Onions - 2
Carrot - 480g
NOMU Provençal Rub - 60ml
Vegetable Stock Sachets - 2
Potato - 800g
Ciabattinis - 4
Corn - 400g
Crème Fraîche - 200ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R123.29
for 4 servings · R30.82 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R45.00 · 16% of packR7.20
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
-
Vegetable Stock Sachets needs 2Fresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
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Mixed Herbs needs 12 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R84.99 · 8% of packR6.80
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
-
Corn needs 400 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 96% of packR23.12
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
- Ciabattinis
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Potato & Corn Soup?
The preparation time for Potato & Corn Soup with toasted ciabattini is between 35 and 50 minutes.
What is the total time required to make Potato & Corn Soup with toasted ciabattini?
The total time required to make Potato & Corn Soup with toasted ciabattini is between 40 and 55 minutes.
How many servings does Potato & Corn Soup provide?
4 servings
What are the main ingredients in Potato & Corn Soup?
Carrot, Ciabattini, Ciabattinis, Corn, Creme Fraiche, Mixed Herbs, NOMU Provençal Rub, Onion, Potato, Vegetable Stock
What is the nutritional information of Potato & Corn Soup?
Calories: 1013, Carbs: 162 grams, Fat: grams, Protein: 26.5 grams, Sugar: 24.8 grams, Salt: 1274 grams
How do I prepare Potato & Corn Soup?
LET’S BUTTER THE BUN: While the soup base is boiling, halve the ciabattinis and spread butter or oil over the cut-sides. Place a pan over medium heat. When hot, toast the ciabattinis, cut-side down, until golden, 1-2 minutes. BLENDING IN: Pour the soup into a blender and pulse until smooth and combined. Return to the pot and season. Add a splash of milk (optional) or water to loosen until desired consistency. Return the pot to low heat until serving. SOUP’S UP: Bowl up the hearty potato & corn soup and serve the toasted ciabattinis on the side for dunking. MIX THINGS UP: Once the potatoes are soft, remove the whole herbs and discard. Remove the pot from the heat and mix through the corn and the crème fraîche. AND WE’RE OFF!: Boil the kettle. Rinse the mixed herbs and set aside. ON TO THE SOUP BASE: Place a pot over medium heat with a drizzle of oil. When hot, fry the sliced onion and the carrot pieces until golden, 7-8 minutes (shifting occasionally). Add the NOMU rub, the veg stock, the rinsed herbs, the potato chunks, and 400ml of boiling water. Bring to a boil and cook until the potatoes are soft, 15-20 minutes.
What should be prepared from my kitchen to make Potato & Corn Soup?
Carrot, Ciabattini, Ciabattinis, Corn, Creme Fraiche, Mixed Herbs, NOMU Provençal Rub, Onion, Potato, Vegetable Stock
How many calories does Potato & Corn Soup have?
1013 calories
How much fat content does Potato & Corn Soup have?
grams