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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.

  • 0 people already cooked this dish.
  • Total: 30min
    Cooking: 30min
  • Portions: 6
  • Difficulty: Easy


  • 6 Cups Cold Water
  • 2 Tablespoons Garlic Crushed
  • 2.5 Grams Pimento Berries
  • 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 Onion
  • 1 Teaspoon Scotch Bonnet Deseeded
  • 1/4 Cup Escallion Chopped
  • 3 Units Scotch Bonnet Whole
  • 1 Pack Maggi® Soup It Up! Vegetable Soup Mix 45G Sachet
  • 2 cubes MAGGI® Vegetable Flavoured Seasoning Cube


  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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