Spicy Corn Soup

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
olive oil

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.

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