A few weeks ago, I bought a bag of amaranth, a whole grain I have read a lot about but have never tasted for myself. I wasn’t sure what I was going to do with it — and then remembered an Aztec Soup Recipe I saw on the HappyHerbivore blog. I decided to make a variation of it using amaranth — which is full of iron, protein and has three times the amount of calcium as milk!
It turned out quite well — we’re going through a late spring cold spell, so I wanted something warm but not too heavy — this fit the bill!
I think next time I will use chili oil or spicier chiles, as it didn’t have the kick I wanted.
SPICY CORN SOUP
Makes 2-3 entree servings
1/2 c cooked amaranth (you could also use quinoa)
4oz can green chiles
1 1/2 c unsweetened soy milk
2 c corn kernels (I used fresh, but you could also use frozen)
1 c black beans
1/2 block tofu
1 1/2 c spinach leaves, rinsed and patted dry
salsa to garnish
salt and pepper
1. Cut tofu into bite sized chunks. In a medium skillet, heat 1 tsp olive oil and saute tofu for 4 minutes; stir and saute for another 2-3 minutes. Remove and place on a paper towel to absorb excess oil.
2. While tofu is cooking, put 1 1/2 c corn, amaranth/quinoa, chiles, and 1 c soy milk in a food processor. Blend until smooth.
3. Pour blended mixture, the remainder of the corn kernels, beans, and tofu into a pot. Add 1/2 c more soy milk if you would like a thinner soup. Bring to a boil, reduce to simmer, and add spinach leaves. Cook for 1-2 minutes.
4. Salt and pepper to taste. Pour into a bowl and garnish with salsa, if desired.