| Carbohydrates | 16.7 gs |
| Energy | 96.8 kcal |
| Fats | 2.8 gs |
| Fiber | 3.3 gs |
| Protein | 3.2 gs |
| Saturated Fats | 1.8 gs |
| Sodium | 317.6 mg |
Total
30difficulty
Easy
MAGGI Pepper Pot Soup
A flavourful, creamy soup made with the fiber rich callaloo green and enhanced with the tropical flavours of Maggi Coconut Milk.
Utensils
can
Ingredients
Portions: 6
- 6 Cups Cold Water
- 2 Tablespoons Garlic Crushed
- 1/2 Teaspoon Pimento
- 1/2 cup MAGGI® Coconut Milk Powder (50g)
- 0.5 Pound Potatoes, Raw, Skin Diced
- 3 Cups Callaloo Shredded
- 1/2 Cup Carrots, Raw Diced
- 1/4 Cup Chayote / Cho-Cho diced
- 1/4 Cup Onion
- 1/4 Cup Escallion Chopped
- 1 Teaspoon Scotch Bonnet Deseeded
- 3 Units Scotch Bonnet Whole
- 1 Pack Maggi® Soup It Up! Vegetable Soup Mix 45G Sachet
- 2 Cubes MAGGI® Vegetable Flavoured Seasoning Cubes
Instructions
- 1.Bring water to a boil, add garlic, pimento berries and MAGGI® Coconut Milk Powder; continue boiling until the aromas are released.
- 2.Add potatoes, callaloo and carrot, cho-cho and onion; allow cooking for 10 to 15 minutes. Add all the fresh seasoning and hot pepper. Cover pot half way, allow cooking for five minutes more.
- 3.Add whole scotch bonnet pepper, MAGGI® Vegetable Soup mix, stir and allow simmering. Add MAGGI® Vegetable Seasoning Cube/s if necessary. Serve as desired.
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