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; 1/2 Teaspoon Pimento; 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 Chayote / Cho-Cho; 1/4 Cup Onion; 1/4 Cup Escallion; 1 Teaspoon Scotch Bonnet; 3 Units Scotch Bonnet; 1 Pack Maggi® Soup It Up! Vegetable Soup Mix 45G Sachet; 2 Cubes MAGGI® Vegetable Flavoured Seasoning Cubes

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

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1 people already cooked this dish.
Total: 30min

Cooking: 30min
Portions: 6
Difficulty: Easy

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Ingredients

6 Cups Cold Water
2 Tablespoons Garlic Crushed
1/2 Teaspoon Pimento
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 Chayote / Cho-Cho diced
1/4 Cup Onion
1/4 Cup Escallion Chopped
1 Teaspoon Scotch Bonnet Deseeded
3 Units Scotch Bonnet Whole
1 Pack Maggi® Soup It Up! Vegetable Soup Mix 45G Sachet
2 Cubes MAGGI® Vegetable Flavoured Seasoning Cubes

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.