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.
Potato & Corn Soup
Potato & Corn Soup
with toasted ciabattini
Hands on Time: 35 - 50 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Carrot
- Ciabattini
- Ciabattinis
- Corn
- Creme Fraiche
- Mixed Herbs
- NOMU Provençal Rub
- Onion
- Onions
- Potato
- Vegetable Stock Sachet
- Vegetable Stock Sachets
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Blender
- Butter (optional)
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
Woolies Products in this dish
