Creamy Noodle Soup
- 1 Packet MAGGI Noodles
- 30ml Cooking Oil
- 1 Tin Light Coconut Milk
- 1 Onion, Finely Chopped
- 1 Garlic Clove, minced
- 1 Leek Stalk
- 2 Teaspoons Paprika
- 1 Carrots
- 1 Baby Marrow
- Parsley, Freshly Chopped
- 250ml Vegetable Stock
Soak MAGGI 2-MINUTE NOODLES in hot water for about 2 minutes, drain and set aside.
In a pan, cook (saute) minced red onion, garlic and leaks until soft.
Add paprika and coconut, bring to a simmer then reduce to a desirable consistency.
Continue adding sliced carrots, baby marrow and further cook for about 15 minutes.
Add MAGGI 2-MINUTE NOODLES and toss until evenly coated.
Serve hot and garnish with freshly chopped parsley.