Curried Corn Soup

Let's cook it
Difficulty Easy
Portions: 6
Total 57 min

Ingredients

  • 2/3 Cup Split Peas
  • 6 Cups Water
  • 2 Units Onion (minced)
  • 2 Tablespoons Garlic (minced)
  • 1 Tablespoon Chive (minced)
  • 1 Tablespoon Celery (minced)
  • 4 Tablespoons Pimento/ Seasoning Peppers (1/4 cup, finely minced)
  • 1 Package MAGGI® Coconut Milk Powder (50g)
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon MAGGI Curry Powder 92g Sachet
  • 1/4 Cup Water
  • 2 Tablespoons Chadon Beni (finely minced)
  • 1.5 Pounds Corn on the Cob (cut into pieces)
  • 1 Cup Pumpkin (diced)
  • 2 Cups Hot Water
  • 2 Packages MAGGI® Soup It Up! Vegetable Soup Mix

Instructions

  • 1.  Pressure cook split peas in 6 cups water with 1 onion, 1 tablespoon of garlic, chives, celery and 2 tablespoons of pimento peppers for 10 minutes or until peas are tender.
  • 2.  Add Coconut Milk Powder to the pressure cooker and set aside.
  • 3.  In a separate heavy bottom pot. Heat oil in a medium pot. Mix Curry Powder with ¼ cup water. Pour into hot oil and let cook for 2 minutes or until thick.
  • 4.  Add remaining vegetables and chadon beni to the pot. Cook for 1 minute. Add split peas and Coconut Milk Powder mixture, corn, pumpkin, 2 cups water and Vegetable Soup to the pot.
  • 5.  Cook for 30 minutes or until corn has cooked stirring occasionally.
  • 6.  Add dumplings (optional) and cook for an additional 7 minutes. Serve hot.

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