eCook Meal
Peppered Ostrich Soup
with toasted baguette rounds
Had a stressful day? Don’t worry, soon you will feel your cares melt away as you enjoy soothing spoonfuls of UCOOK’s hearty ostrich soup, layered with onions, potatoes & carrots, elevated with fresh cream. Perfected with toasted baguette rounds and topped with crispy onions. Soup’s up, Chef!
Serving guide
Choose your portion size.
BROWN Ostrich
Boil the kettle. Place a pot large enough for the soup over high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned, 2-3 minutes (shifting occasionally). Remove from the pot.
SOUP STARTER
Return the pot to medium heat with all the Ostrich juices and a knob of butter. When hot, fry the diced onions and the carrot pieces until slightly golden, 4-5 minutes. Add the grated garlic, the peppercorns, and the quartered potatoes, and fry until fragrant, 2-3 minutes.
SOUP
Dilute the stock with 400ml of boiling water. Add the diluted stock and the browned Ostrich to the pot. Simmer until the veggies are cooked through, 15-20 minutes. Stir in the cream and simmer until warmed through, 2-3 minutes. Remove from the heat and season.
CRISPY ONIONS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the sliced Onion rounds with a pinch of salt until crispy, 5-6 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
BUTTERED Baguette ROUNDS
Spread butter (optional) or oil over the Baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SOUP IT UP
Bowl up the soup, top with the crispy onions, and side with the toasted Baguette rounds for dunking. Well done, Chef!
BROWN Ostrich
Boil the kettle. Place a pot large enough for the soup over high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned, 2-3 minutes (shifting occasionally). Remove from the pot.
SOUP STARTER
Return the pot to medium heat with all the Ostrich juices and a knob of butter. When hot, fry the diced onions and the carrot pieces until slightly golden, 4-5 minutes. Add the grated garlic, the peppercorns, and the quartered potatoes, and fry until fragrant, 2-3 minutes.
SOUP
Dilute the stock with 800ml of boiling water. Add the diluted stock and the browned Ostrich to the pot. Simmer until the veggies are cooked through, 15-20 minutes. Stir in the cream and simmer until warmed through, 2-3 minutes. Remove from the heat and season.
CRISPY ONIONS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the sliced Onion rounds with a pinch of salt until crispy, 5-6 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
BUTTERED Baguette ROUNDS
Spread butter (optional) or oil over the Baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SOUP IT UP
Bowl up the soup, top with the crispy onions, and side with the toasted Baguette rounds for dunking. Well done, Chef!
BROWN Ostrich
Boil the kettle. Place a pot large enough for the soup over high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned, 3-4 minutes (shifting occasionally). Remove from the pot.
SOUP STARTER
Return the pot to medium heat with all the Ostrich juices and a knob of butter. When hot, fry the diced onions and the carrot pieces until slightly golden, 5-6 minutes. Add the grated garlic, the peppercorns, and the quartered potatoes, and fry until fragrant, 3-4 minutes.
SOUP
Dilute the stock with 1.2L of boiling water. Add the diluted stock and the browned Ostrich to the pot. Simmer until the veggies are cooked through, 20-25 minutes. Stir in the cream and simmer until warmed through, 3-4 minutes. Remove from the heat and season.
CRISPY ONIONS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the sliced Onion rounds with a pinch of salt until crispy, 6-8 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
BUTTERED Baguette ROUNDS
Spread butter (optional) or oil over the Baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SOUP IT UP
Bowl up the soup, top with the crispy onions, and side with the toasted Baguette rounds for dunking. Well done, Chef!
BROWN Ostrich
Boil the kettle. Place a pot large enough for the soup over high heat with a drizzle of oil. When hot, fry the Ostrich pieces until browned, 3-4 minutes (shifting occasionally). Remove from the pot.
SOUP STARTER
Return the pot to medium heat with all the Ostrich juices and a knob of butter. When hot, fry the diced onions and the carrot pieces until slightly golden, 5-6 minutes. Add the grated garlic, the peppercorns, and the quartered potatoes, and fry until fragrant, 3-4 minutes.
SOUP
Dilute the stock with 1.4L of boiling water. Add the diluted stock and the browned Ostrich to the pot. Simmer until the veggies are cooked through, 20-25 minutes. Stir in the cream and simmer until warmed through, 3-4 minutes. Remove from the heat and season.
CRISPY ONIONS
Place a pan over medium heat with enough oil to cover the base. When hot, fry the sliced Onion rounds with a pinch of salt until crispy, 6-8 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
BUTTERED Baguette ROUNDS
Spread butter (optional) or oil over the Baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side.
SOUP IT UP
Bowl up the soup, top with the crispy onions, and side with the toasted Baguette rounds for dunking. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R221.94
for 4 servings · R55.49 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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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
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Fresh Cream needs 125 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 6% of packR2.44
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Baby Potato needs 800 gBaby Potatoes 700 g 700 g at R24.99 · 1.14× packR28.56
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Ostrich Chunks needs 600 gOstrich Cubes 500 g 500 g at R75.99 · 1.20× packR91.19
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Crushed Black Peppercorns needs 20 mlBlack Peppercorns in Grinder 40 g R46.99 · whole pack (size can't be divided)R46.99
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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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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Baguettes needs 2Half Baguette R16.99 · whole pack (size can't be divided)R16.99
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Peppered Ostrich Soup?
The preparation time for Peppered Ostrich Soup with toasted baguette rounds is between 25 and 45 minutes.
What is the total time required to make Peppered Ostrich Soup with toasted baguette rounds?
The total time required to make Peppered Ostrich Soup with toasted baguette rounds is between 40 and 60 minutes.
How many servings does Peppered Ostrich Soup provide?
4 servings
What are the main ingredients in Peppered Ostrich Soup?
Baby Potato, Baguette, Beef, Beef Stock, Carrot, Cream, Crushed Black Peppercorns, Garlic, Onion, Ostrich
What is the nutritional information of Peppered Ostrich Soup?
Calories: 968, Carbs: 134 grams, Fat: grams, Protein: 57.3 grams, Sugar: 23.9 grams, Salt: 1339 grams
How do I prepare Peppered Ostrich Soup?
BUTTERED BAGUETTE ROUNDS: Spread butter (optional) or oil over the baguette rounds. Return the pan to medium heat. When hot, toast the baguette rounds until golden, 1-2 minutes per side. BROWN OSTRICH: Boil the kettle. Place a pot large enough for the soup over high heat with a drizzle of oil. When hot, fry the ostrich pieces until browned, 2-3 minutes (shifting occasionally). Remove from the pot. CRISPY ONIONS: Place a pan over medium heat with enough oil to cover the base. When hot, fry the sliced onion rounds with a pinch of salt until crispy, 5-6 minutes (shifting occasionally). Remove from the pan and drain on paper towel. SOUP STARTER: Return the pot to medium heat with all the ostrich juices and a knob of butter. When hot, fry the diced onions and the carrot pieces until slightly golden, 4-5 minutes. Add the grated garlic, the peppercorns, and the quartered potatoes, and fry until fragrant, 2-3 minutes. SOUP: Dilute the stock with 800ml of boiling water. Add the diluted stock and the browned ostrich to the pot. Simmer until the veggies are cooked through, 15-20 minutes. Stir in the cream and simmer until warmed through, 2-3 minutes. Remove from the heat and season. SOUP IT UP: Bowl up the soup, top with the crispy onions, and side with the toasted baguette rounds for dunking. Well done, Chef!
What should be prepared from my kitchen to make Peppered Ostrich Soup?
Baby Potato, Baguette, Beef, Beef Stock, Carrot, Cream, Crushed Black Peppercorns, Garlic, Onion, Ostrich
How many calories does Peppered Ostrich Soup have?
968 calories
How much fat content does Peppered Ostrich Soup have?
grams