How to cook vegetable soup with amaranth

Amaranth ... beautiful name that immediately associated with distant countries, travel, conquistadors. "Golden cereal gods", the grain - which is still eating the Incas and Aztecs. About the benefits and uniqueness of this plant is written very much, we will not be repeated.

Here we have prepared a bright soup, in which there are amaranth, and sour apple summer, and young vegetables, root vegetables and spicy. Light, sweet, with a distinct nutty flavor.




Did you know that the amaranth grows with us almost everywhere? This is the most common weed, amaranth. So it's not so unfamiliar to us the plant. With cooked amaranth porridge, desserts, soups, grind it into flour, bake pancakes, bread. And grown in the country, makes him beautiful bouquets. Diversifying a plant).

Ingredients:

130 g amaranth (croup)
1 stalk celery
1/2 yellow bell pepper
1/2 red bell pepper
1 small zucchini
1/2
bulbs 1 medium apple
1/4 celery tuber
1 ear of corn (cut grain) or 130 g mini corn
1/2 red pepper chili
1 1/2 l vegetable broth
3 tbsp. l.
olive oil salt, freshly ground black pepper
parsley leaves to feed

How to cook:

Put the pan with vegetable broth over medium heat, add the amaranth and cook without closing the lid.

After 5 minutes after boiling broth in a frying pan heat the olive oil and fry it until transparent chopped onions.

Add crushed chili pepper, cook for another minute. Celery cut into cubes, put in a pan, fry for 10 minutes.

Then add the sliced ​​thin strips of yellow and red peppers and corn.

Apple and zucchini cut into cubes, add to vegetable mixture, cook for a few minutes over low heat.

Fruits put in a pot to amaranth, bring to a boil.

Cook the soup for another 5 minutes. Season with salt and pepper.

When submitting decorate leaf parsley.

Amaranth gives the soup a slightly sweet nutty flavor. We liked the idea to add it to soups, not just to do porridge or use amaranth flour for baking.