Coconut Curry Cauliflower Soup

Let's cook it
Difficulty Easy
Portions: 4
Total 40 min

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

  • 1.  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
  • 2.  Add Maggi Curry Powder and cook for a further 10 mins on low heat while stirring constantly.
  • 3.  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
  • 4.  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.
  • 5.  Return soup to pot and with the flame off, while soup is hot stir in the butter. Serve hot with bread on the side.

Comments (0)

Related recipes