Pasta Pepper Soup

Name: Pasta Pepper Soup
Cook time: 55 s
Total time: 55 s
Yield: 6
Cuisine: African - style
Ingredients: 1 Medium Carrots (Diced); 5 Fresh tomatoes (Chopped); 1 Onions (Chopped); 1/4 piece Leek; 1 teaspoon Chopped Ginger; 4 Cloves Chopped Garlic; 2 tablespoons Crayfish Powder; 200 grams Pasta (shell); 1 bunch Spinach; 3 MAGGI Star Seasoning; 2 MAGGI Naija Pot; 1 1/2 liter Water; 1 tablespoon Curry Powder; 1 tablespoon Black pepper powder

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Intermediate

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55 Min

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Ingredients

6 Portions

Carrots (Diced)

1 Medium

Fresh Tomatoes

Onions, raw

Leeks

0.25 piece

Chopped Ginger

1 tsp

Garlic, raw

4 Cloves

Crustaceans, crayfish, mixed species, wild, raw

2 tbsp

Spaghetti

200 g

Spinach

1 bunch

MAGGI Star Seasoning (100x4g)

MAGGI Naija Pot

Water

1.5 L

Curry Powder

1 tbsp

Black pepper powder

1 tbsp

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Nutritional Information

per serving

Carbohydrates

36.48 g

Energy

181.15 kcal

Total fat

1.26 g

Protein

7.56 g

per serving

Recipe steps

55 min

7 min

2 min

11 min

35 min

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55 min

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Cook the pasta with plain water for 5 minutes and reserve

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55 min

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Clean and slice the vegetables: leek and carrot into round shapes

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55 min

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Blend: tomatoes, ginger, garlic, onion, 3 MAGGI Star. Place a pan to heat and stir fry the blended vegetable. Add curry spice and bring to simmer for 10 minutes.

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Recipe steps

55 min

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Add water, carrot, leek, crayfish powder, 2 MAGGI Naija Pot and cook for 30 minutes. Add shell pasta and sliced spinach, then let simmer for 5 minutes

Pasta Pepper Soup

Nutritional facts per serving

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