Amaranth-Vegetable-Soup
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Amaranth Vegetable Soup

Amaranth, an ancient grain that was an integral part of Aztec culture, is a powerhouse of nutrition.  This comforting soup is perfect for those under-the-weather days.

  • Prep Time: 15 min
  • Cook Time: 1 hr 20 min
  • Makes: 10 (1 cup/250 mL) servings
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All You Need

  • 2 pkgs (946 mL) Kitchen Basics Original Chicken Cooking Stock
  • 1 tbsp (15 mL) vegetable oil
  • 4 cups (1 L) baby potatoes, halved
  • 2 cups (500 mL) sliced carrots
  • 1 medium white onion, diced
  • 1 can (796 mL) canned diced tomatoes
  • 2 cups (500 mL) diced celery
  • 2 tbsp (30 mL) Club House Prepared Minced Garlic
  • 4 Club House Bay Leaves
  • ¼ tsp (1 mL) Club House Sea Salt Grinder
  • ½ tsp (2 mL) Club House Black Pepper Grinder
  • 1 cup (250 mL) amaranth grains

Instructions

  1. In a large saucepan, heat vegetable oil on medium-high heat. Add onions and sauté until translucent, approximately 3 minutes. Add garlic and sauté 2 minutes.

  2. Add remaining ingredients, excepting amaranth, and bring to a boil. Reduce heat to medium and simmer for 50 minutes, or until vegetables are almost soft.

  3. Add amaranth and cook 30 minutes, until grains have softened. Remove bay leaves to serve.

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