Coconut Curry Cauliflower Soup

Name: Coconut Curry Cauliflower Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4.00 porciones
Ingredients: 2 Tablespoons Olive Oil; 1 Teaspoon Garlic; 1 Teaspoon Ginger; 1 Teaspoon Pimento/ Seasoning Peppers; 2 Sprigs Thyme; 1 Teaspoon MAGGI Curry Powder 92g Sachet; 3 Pounds Cauliflower Florets; 1 Package MAGGI® Coconut Milk Powder (25g); 1 Package MAGGI® Soup It Up! Vegetable Soup Mix; 4 Cups Warm Water; 2 Tablespoons Butter

Total: 40min

Preparation: 5min

Cooking: 35min
Portions: 4.00
Difficulty: Easy

Utensils

can
Spoon
Blender
Immersion Blender
can

Nutritional information 291kcal = 1,219kj /per portion

291.41 Energy

7.87 Grams Protein

26.99 Grams Carbohydrates

1001.27 Milligrams Sodium
19.31 Grams Fats

Ingredients

2 Tablespoons Olive Oil
1 Teaspoon Garlic (minced)
1 Teaspoon Ginger (minced)
1 Teaspoon Pimento/ Seasoning Peppers (minced)
2 Sprigs Thyme
1 Teaspoon MAGGI Curry Powder 92g Sachet
3 Pounds Cauliflower Florets
1 Package MAGGI® Coconut Milk Powder (25g)
1 Package MAGGI® Soup It Up! Vegetable Soup Mix
4 Cups Warm Water
2 Tablespoons Butter

Instructions

In a soup pot on low heat add oil, garlic, ginger, pimento and thyme. Keep flame on low heat and sweat the aromatics for 5 minutes
Add Maggi Curry Powder and cook for a further 10 mins on low heat while stirring constantly.
Add cauliflower, Maggi Coconut Milk Powder, Maggi Vegetable Soup It Up and water; and allow to come to a boil. Lower heat and simmer for 15 mins
Remove from heat and blend using an immersion blender. If using a traditional blender, remove the round cap from the cover and hold a cloth over the top while blending – this allows steam to escape while blending.
Return soup to pot and with the flame off, while soup is hot stir in the butter. Serve hot with bread on the side.