Spicy Amaranth Soup
I do not know how many of you know amaranth … it arrived on my table only a year ago or so, and I must say I appreciate it a lot, despite its special consistency. I find it a sort of… granny-ish food…, that’s the right word 😉 a bit like the soup or mashed potatoes, cuddling and warming, but peculiar and intriguing at the same time.
Ingredients:
250 gr of amaranth
200 gr of celeriac, cleaned
600 gr of unflavored soy milk
20 gr of pine nuts
5 cardamom seeds
2 cloves
2 tablespoons of extra virgin olive oil
1 tablespoon of unflavoured soy yogurt
salt
white pepper
Method:
Crush the cloves and the inner seeds of cardamom pots, cut the celeriac into cubes, half a cm, and rinse the amaranth very well – be careful as it’s really tiny, you’ll need a very fine strainer or you will find it everywhere in the sink.
In a saucepan, put 2 tablespoons of oil, heat it, add spices and toast them for a few seconds; then add the celeriac and cook it for about 5 minutes.
Add amaranth, soy milk, salt and bring it to a boil; cover and simmer over low heat about 30 minutes, without opening the pot.
Meanwhile, toast the pine nuts in the oven or in a sauce pan and set them aside.
Turn the heat off and let it stand 5 minutes; then add the yogurt, season with salt and, if the soup had thickened too much, add a little vegetable stock to get the right consistency.
Pour it in the soup plates, with a sprinkling of white pepper, pine nuts and a drizzle of olive oil.
Chef: Azabel from VeganBlog
sounds so good and full of flavour. We’d better have more amaranth, as it’s very rich in nutrients 🙂