MAGGI Pepper Pot Soup

Name: MAGGI Pepper Pot Soup
Cook time: 30 min
Total time: 30 min
Yield: 6.00 porciones
Cuisine: Local
Ingredients: 6 Cups Cold Water; 2 Tablespoons Garlic; 2.5 Grams Pimento Berries; 1/2 cup MAGGI® Coconut Milk Powder (50g); 0.5 Pound Potatoes Raw Skin; 3 Cups Callaloo; 1/2 Cup Carrots Raw; 1/4 Cup Onion; 1 Teaspoon Scotch Bonnet; 1/4 Cup Escallion; 3 Units Scotch Bonnet; 1 Pack Maggi® Soup It Up! Vegetable Soup Mix 45G Sachet; 2 cubes MAGGI® Vegetable Flavoured Seasoning Cube

A flavourful, creamy soup made with the fiber rich callaloo green and enhanced with the tropical flavours of Maggi Coconut Milk.

Total: 30min

Cooking: 30min
Portions: 6.00
Difficulty: Easy

Utensils

Nutritional information

Ingredients

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

Instructions

Bring water to a boil, add garlic, pimento berries and MAGGI® Coconut Milk Powder; continue boiling until the aromas are released.
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.
Add whole scotch bonnet pepper, MAGGI® Vegetable Soup mix, stir and allow simmering. Add MAGGI® Vegetable Seasoning Cube/s if necessary. Serve as desired.