Ingredients with Measurements:
- 2 medium-sized beetroots, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 2 cups purple amaranth leaves, chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Fresh parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the chopped beetroot and vegetable broth to the pot. Bring to a boil and then reduce heat to a simmer. Cover and cook for 20-25 minutes or until the beetroot is tender.
3. Add the chopped purple amaranth leaves and dried thyme to the pot. Cook for an additional 5-10 minutes or until the amaranth leaves are wilted.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Season with salt and pepper to taste. If desired, stir in the heavy cream for a creamier texture.
6. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 6g
Carbohydrates: 15g
Protein: 3g
Sodium: 600mg
Fiber: 4g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Purple amaranth leaves can be substituted with spinach or kale.
- Heavy cream can be substituted with coconut cream or cashew cream for a vegan option.
Variations:
- Add a tablespoon of balsamic vinegar for a tangy flavor.
- Top with croutons or roasted chickpeas for added texture.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Wear gloves when handling beetroots to prevent staining your hands.
- For a smoother texture, strain the soup through a fine mesh sieve after blending.
- Adjust the thickness of the soup by adding more or less vegetable broth.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh parsley.
Garnishes:
Fresh parsley, croutons, roasted chickpeas, or a drizzle of olive oil.
Pairings:
Crusty bread, grilled cheese sandwich, 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:
Refrigerate leftover soup promptly and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Amaranth is a plant that has been cultivated for thousands of years and is native to the Americas. It was an important food crop for the Aztecs and is still widely consumed in Mexico and other parts of Central and South America.
Flavor profiles:
The soup has a sweet and earthy flavor from the beetroots and a slightly bitter taste from the amaranth leaves.
Serving suggestions:
Serve the soup as a starter or a light meal.
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