Creamy Potato, Parsnip & Corn Soup
with Silverbeet, Cheesy Croutons & Chives
- Milk
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
Winter is soup season so how could we not dish up a soup that received a round of applause when developed in our kitchens! With some heart veggies (like parsnip, potato and silberbeet) and a creamy corn-studded broth, you'll find yourself engrossed in this meal, especially when those cheesy croutons get added on top!
Ingredients
2
potato
1
parsnip
1
brown onion
2 clove
garlic
1 bag
silverbeet
1 tin
sweetcorn
1 sachet
garlic & herb seasoning
1 packet
vegetable stock pot
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut)
1 packet
Cheddar cheese
(Contains: Milk)
1 packet
Plant-Based Cooking Cream
(Contains: Soy)
1 bag
chives
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk)
1.5 cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and parsnip into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• While veggies are roasting, finely chop brown onion and garlic. • Roughly chop silverbeet. • Drain sweetcorn.
• In a large saucepan, heat a drizzle of olive oil and half the butter over medium-high heat. • Add onion and cook, stirring occasionally, until softened, 4-5 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1-2 minutes. • Add the water, vegetable stock pot and sweetcorn. Stir to combine, bring to the boil, then reduce heat to medium and simmer until slightly reduced, 4-6 minutes.
• While soup is simmering, cut or tear bake-at-home ciabatta into bite-sized chunks and place on a second lined oven tray. • Add a drizzle of olive oil, season with salt and pepper and toss to coat. • Sprinkle over shredded Cheddar cheese. Bake until golden, 5-7 minutes
• Finely chop chives. • Divide the creamy potato, parsnip and corn soup between bowls. • Top with cheesy croutons and chives. Enjoy!
• Finely chop chives. • Divide the creamy potato, parsnip and corn soup between bowls. • Top with the cheesy croutons and chives. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most customers found this soup warming, flavourful, and more delicious than expected, with the garlic, corn, and veggie combination drawing particular praise. Some found it mild or sweet, and suggested extra seasoning to boost depth.
- Ease of prep: Many found it simple and quick to pull together, though a few felt the number of steps made it feel fiddly.
- Suggestions: Several customers added extra water or stock to achieve a soupier consistency, as the bread absorbed quite a bit of liquid. Some skipped roasting the vegetables and added them directly after the onion to save around 25 minutes, while others suggested blending the potato for a smoother texture, or adding a bay leaf for extra depth.
- Leftovers: Leftovers kept well the next day, and one customer enjoyed them served over rice.
- Portions: Most found the portions generous and filling, though a few felt the ratio leaned too heavily on potato and not enough on broth.
