Ingredients with Measurements:
- 1 cup amaranth seeds
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon coriander
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup coconut milk
- 1 tablespoon lemon juice
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the amaranth seeds and drain them.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent.
3. Add the amaranth seeds to the pot and stir to coat them with the onion and garlic mixture.
4. Add the vegetable broth, spinach, salt, black pepper, cumin, paprika, turmeric, coriander, cinnamon, and nutmeg to the pot.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the amaranth seeds are tender.
6. Remove the pot from the heat and let it cool slightly.
7. Using a blender or immersion blender, blend the soup until it is smooth.
8. Return the soup to the pot and stir in the coconut milk and lemon juice.
9. Reheat the soup over low heat until it is warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 8g
Fiber: 6g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Coconut milk can be substituted with heavy cream or almond milk.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add diced sweet potatoes or butternut squash for a heartier soup.
- Add a dollop of plain Greek yogurt or sour cream for a creamy finish.
Tips and tricks:
- Rinse the amaranth seeds thoroughly before cooking to remove any dirt or debris.
- Use an immersion blender for easy blending and less mess.
- Adjust the spices to your taste preferences.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until it is warmed through.
Presentation ideas:
Serve the soup in bowls with a sprig of fresh parsley or cilantro on top.
Garnishes:
Fresh herbs, croutons, or a drizzle of olive oil.
Pairings:
Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables, quinoa salad, or garlic bread.
Troubleshooting advice:
If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
Make sure to rinse the amaranth seeds thoroughly before cooking to remove any dirt or debris.
Food history:
Amaranth is an ancient grain that was used by the Aztecs and other indigenous peoples in Central and South America.
Flavor profiles:
The soup has a warm and comforting flavor with hints of spice and coconut.
Serving suggestions:
Serve the soup as a starter or a light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A