Veggie Light Soup Noodles

Name: Veggie Light Soup Noodles
Prep time: 1 s
Cook time: 45 s
Total time: 46 s
Yield: 6
Cuisine: African - style
Ingredients: 2 Beetroot (Cooked); 1 Medium Sized Carrot; 3 Fresh Tomatoes; 2 Fresh Pepper; 2 cups Green Beans; 1/4 piece Leek; 1 teaspoon Garlic (Chopped); 4 Cloves Garlic (Chopped); 1 Onion (Chopped); 2 tablespoons Shrimp powder; 100 grams Spaghetti; 1 bunch Spinach (Kontomire); 2 MAGGI Shrimp; 1 1/2 milliliter Water; 1 tablespoon Curry Powder; 2 tablespoons Vegetable Oil; 2 Mediums Sweet Potatoes; 2 pieces Chicken Breast; 1 tablespoon Black Pepper

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Intermediate

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46 Min

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Ingredients

6 Portions

Beetroot (Cooked)

Carrot (Diced)

1 Medium

Fresh Tomatoes

Fresh Pepper

Green Beans

Leek

0.25 piece

Garlic (Chopped)

1 tsp

Garlic (Chopped)

4 Cloves

Onion (Chopped)

Shrimp powder

2 tbsp

Spaghetti

100 g

Spinach (Kontomire)

1 bunch

MAGGI Shrimp

Water

1.5 mL

Curry Powder

1 tbsp

Vegetable Oil

2 tbsp

Sweet Potato

2 Mediums

Chicken Breast

2 pieces

Black Pepper powder

1 tbsp

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Nutritional Information

per serving

Carbohydrates

42.54 g

Energy

320.02 kcal

Total fat

11.41 g

Protein

14 g

per serving

Recipe steps

46 min

1 min

12 min

10 min

23 min

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Recipe steps

46 min

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Clean and cut the vegetables: leek into round, cooked beetroot, carrot, potatoes into chunks and slice the green beans.

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46 min

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Clean and slice the chicken breast and season with the curry. Heat the oil in the saucepan and stir fry the chicken till golden brown.

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Recipe steps

46 min

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Blend the vegetable: onion, tomatoes, ginger, garlic, fresh pepper, a spoon of black pepper (shito), 1 MAGGI Chicken. Add the mixture to the pan and cook for 10

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Recipe steps

46 min

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Add water, 1 MAGGI Chicken, cut vegetables: leek, green bean, carrot, potatoes and bring to boil for 20 minutes. Add the beetroot and allow to simmer for 3 minute

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Veggie Light Soup Noodles

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