KEY INGREDIENTS
INGREDIENTS
- ●4 cups water
- ●2 large carrots, peeled and chopped
- ●1/2 head cauliflower, chopped
- ●1 medium potato, peeled and chopped
- ●1 small onion, chopped
- ●4 MAGGI Chicken Flavor Bouillon Cubes
- ●1 1/2 teaspoons curry powder
- ●1/4 teaspoon ground white pepper
- ●1/4 teaspoon Worcestershire sauce
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- ●2 tablespoons finely chopped chives (optional)
MAKE IT
Step 1
Combine water, carrots, cauliflower, potato, onion, bouillon, curry powder, pepper and Worcestershire sauce in stockpot; bring to a boil over high heat. Reduce heat to medium. Cook, stirring occasionally, for 20 to 25 minutes or until vegetables are tender.
Step 2
Transfer mixture to blender or food processor (in batches, if necessary); cover. Blend until almost smooth. Return to stockpot; stir in evaporated milk. Cook over low heat, stirring occasionally, for 10 to 12 minutes or until heated through. Sprinkle with chives before serving.
Step 3
For Freeze Ahead: Prepare as above; do not sprinkle with chives. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator. Heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Sprinkle with chives before serving.
