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.

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Difficulty Easy
Portions: 6
Total 30 min

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

  • 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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