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Melt butter in a large saucepan, cook onion and garlic, stirring for 3-4 minutes or until onion is render.
Add water, MAGGI Asparagus Soup, cauliflower and shrimps. Bring to boil with stirring and simmer for 10-12 minutes. Remove from heat.
Stir in coriander leaves and chili pepper. Using a stick blender, blend the soup until smooth.
Serve with toasted croutons.
Per Portion of 300g
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