January is Soup Month
Soup is very versatile; it can be anything you want it to be - light, creamy, filled with seafood or vegetables. It appeals to the creative side of cooking - add whatever you have at home to create your special dish. Soup spans all cultures - every heritage has its own traditional dish. It's easy to make, and nourishing. Fill your stomach and warm your soul with this Maggi recipe.
Cream of Potato and Coconut Crabmeat Soup
4 cups water
1 pack Maggi Fish Tea
1 lb Irish potatoes, diced
2 tbsp celery, finely chopped
3 stalks scallion, finely chopped
3/4 cup Maggi Coconut Milk (50g) dissolved into 1 cup water
1 tspn Maggi Vegetable Cube (optional)
2 tbsp Scotch bonnet pepper (finely chopped, add more if desired)
1/2 cup crabmeat, canned (or fish of choice)
Bring water to a boil; add Maggi Fish Tea and potatoes.
Cook for 10 minutes.
Add the celery, scallion, and crabmeat (or deboned fish of choice) and cook until potatoes are tender.
Allow soup to cool for 5 minutes, then blend mixture until smooth.
Pour blended mixture into pot and return to heat on medium low.
Add coconut milk, and Maggi Vegetable Cube.
Sprinkle half tbsp each scallion and Scotch bonnet pepper for garnish, if desired.
Soup can be served with toasted garlic bread. Serve immediately.
Ready in 30 minutes