Amaranth & Sweet Potato Soup
Hearty and nutritious soup with amaranth, sweet potatoes, and warming spices.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 cup amaranth
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Salt and black pepper to taste
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Rinse the amaranth under cold water until the water runs clear. Drain and set aside.
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic, cumin, smoked paprika, and cayenne pepper. Stir for about 30 seconds until fragrant.
Add the diced sweet potatoes and rinsed amaranth to the pot. Stir to coat with the spices.
Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes until the sweet potatoes and amaranth are tender.
Season with salt and black pepper to taste. For a creamier texture, blend half of the soup with an immersion blender.
Ladle the soup into bowls and garnish with fresh cilantro before serving.
Chef's Tips
- Texture Tip: For a chunkier soup, skip blending and enjoy as is.
- Spice Level: Adjust the amount of cayenne pepper to control the heat.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Protein Boost: Add cooked chickpeas or lentils for extra protein.
- Garnish Ideas: Try topping with avocado slices or a dollop of yogurt for added creaminess.
