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Curried Corn Soup

Experience a harmonious blend of flavors with our enticing Curried Corn Soup. A culinary journey that brings together the richness of split peas, the warmth of curry, and the comfort of corn, this recipe is a symphony of taste that will leave you craving more. The result? A hearty and soul-satisfying soup that embodies the heartwarming essence of home-cooked goodness. With every spoonful of Curried Corn Soup, you'll savor the perfect balance of flavors, a testament to the artistry of culinary creation.
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Prep Time 1 hour
Course Soup
Servings 6 servings

Ingredients
  

  • 2/3 cup Split Peas
  • 6 cups Water
  • 2 Onions chopped
  • 2 tbsp Garlic minced
  • 1 tbsp Chives finely chopped
  • 1 tbsp Celery finely chopped
  • 1/4 cup Pimento Peppers finely chopped
  • 1 pack MAGGI Coconut Milk Powder 50g
  • 1 tbsp Vegetable Oil
  • 1 tbsp MAGGI Curry Powder
  • 1/4 cup Water
  • 2 tbsp Chadon Beni finely chopped
  • 1 1/2 lbs Corn on the Cob cut into pieces
  • 1 cup Pumpkin diced
  • 2 cups Hot Water
  • 2 packs MAGGI Vegetable Soup
  • Dumplings
  • 1 pack MAGGI Masala Magic 6g

Instructions
 

  • Pressure cook split peas in 6 cups water with 1 onion, 1 tbsp of garlic, chives, celery and 2 tbsps of pimento peppers for 10 minutes or until peas are tender.
  • Add MAGGI Coconut Milk Powder. Set aside.
  • In a separate heavy bottom pot, heat oil in a medium pot. Mix MAGGI Curry Powder with 1/4 cup water. Pour into hot oil and let cook for 2 minutes o until thick.
  • Add remaining vegetables and chadon beni to the pot. Cook for 1 minutes.
  • Add split peas and MAGGI Coconut Milk Powder mixture, corn, pumpkin, 2 cups water and MAGGI Vegetable Soup to the pot.
  • Cook for 30 minutes or until corn has cooked stirring occasionally.
  • Add dumplings and cook for an additional 7 minutes.
  • Add MAGGI Masala Magic and cook for an additional 3 minutes.
  • Serve hot.